Eat.Drink Mornington Peninsula 2024 by Mornington Peninsula Magazine

mornington peninsula

2024

ALL THINGS DELICIOUS ON THE MORNINGTON PENINSULA

PEBBLES AT PEPPERS MOONAH LINKS RESORT P: 118

EAT.DRINK . . .

enjoy

LANCEMORE LINDENDERRY RED HILL P: 152

Your passport to our Peninsula paradise

Welcome to the sixth edition of Eat.Drink Mornington Peninsula, the food and wine-lovers’ guide to one of the most beautiful parts of the world. This is an unrivalled collection of the best places to eat and drink on the Mornington Peninsula and across Greater Frankston. It is the go-to publication covering every locale you need to know about, from the best cafes for your daily cup of coffee to an exhaustive selection of wonderful dining establishments. It includes options for everyday lunches and dinners and award-winning restaurants. Written by Mornington Peninsula locals for locals and visitors alike, this is a publication that should sit on top of every food-lover’s coffee table. This year there is a huge focus on local produce and farmgates, and we have two maps to help you navigate your way: the Wine Touring Map and the Farmgate and Produce Map. It's your food and beverage passport to the Mornington Peninsula. You may be familiar with some of the names in here; others will be new. Explore the Peninsula using this book to revisit old favourites, find new ones and create new experiences. Take your time, enjoy the company of the people you’re dining with, have fun with the staff and enjoy this truly beautiful part of the world where the focus is on local. Follow and tag us on social media @eatdrinkmornpen as we keep you updated on all things eat and drink across this amazing area. From earth to sea, there is abundance for all to share. www.eatdrinkmp.com.au

From the producers to the consumers, this ones’ for you

I grew up in this part of the world. Beautiful country. Beautiful and wonderfully productive country. Country that has fed locals for thousands of years and supported intensive horticulture for well over a century. There’s a reason why the food grown down here is so good. The secret is in the ground beneath your feet and above you in the sky.

The earth you are standing on is perfect for growing food. Across large swathes of the Mornington Peninsula is soil that is deep reddish brown and profoundly fertile. It runs under places like Red Hill and Main Ridge and grows some of the best stone fruit and apples in the country. Here, cool winters help develop and form the cherry, pear and apple flowers and long summer days help ripen the fruit. Along the coast, down towards Bass Strait and in belts near Frankston the soil is thinner but free-draining. Good farmers know how to work with this soil to grow great crops of carrots, potatoes and leafy greens. Around Flinders, on

the gently undulating folds of land, grows rich pasture that has fed countless herds of cattle. But not even the best farmer on Earth can grow a blade of grass without water. When it rains on the Peninsula, it rains hard. The average rainfall for some parts of the Peninsula is almost a metre. Melbourne has about two-thirds of that rainfall. Perched between the bays and jutting out into Bass Strait, the Peninsula has its own microclimate that is warmer in winter and cooler in summer than metro Melbourne. And when clouds come in on those prevailing westerlies, laden with water evaporated from the Southern Ocean, they hit Arthurs Seat. That great mound of granite pushes those clouds up where the air is cooler. The clouds then drop their rain on Red Hill, Main Ridge and Shoreham. Our great soil and reliable rainfall makes this region one of the best parts of the country to grow food. It is also one of the best parts of the world to enjoy food. And wine. With the renaissance of the Mornington Peninsula wine industry in the 1970s and ‘80s came a new wave of places to eat. Back in the 1980s when I was growing up there wasn’t a lot of choice of places to dine out. A counter meal at the Flinders Pub where a seafood basket, deep-fried from imported frozen

PT. LEO ESTATE

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seafood, was a rare highlight. We owned the Merricks General Store at the time. I worked in the kitchen and watched as hungry day-trippers would devour anything fresh, homemade and local we put in front of them. We offered something different. Real food that tasted great. Freshly baked pies with big chunks of real steak in a thick gravy redolent of nutmeg and bay, a nod to Nana Cornish’s recipe. Even as a teenager I could see that people were ravenous for real food experiences. Fertile ground for the restaurants that sprung up alongside wineries. There was the groundbreaking La Baracca at T’Gallant where Kevin McCarthy and Kathleen Quealy served

pizza in an old shed and the waitresses would burst into song. People like the McIntyre family, who built a great rammed concrete structure in their Moorooduc Estate vineyard and started serving provincial French food alongside their Burgundy-influenced cool-climate wines. The Mitchell family at Montalto in Red Hill reinvested in their beautiful vineyard looking into the cleft of a steep valley. They groomed the vineyards, planted sculpture and took the incredibly progressive step of hiring a full-time vegetable gardener to grow crops to feed the kitchen. Today each meal starts with an offering from the garden, via the kitchen, of food that was connected to a plant only minutes before you crunched into it. Peas in spring, tomatoes in

summer, pumpkin in autumn and brassicas in winter. On a windswept hill in a bald sheep paddock once owned by spinster sisters, the Gandel family built a temple to gastronomy and surrounded it with vines and sculpture. Point Leo Estate’s Laura Restaurant is now recognised as one of the country’s best. In the past decade the rate of high-end restaurants opening has gone through the roof, with top chefs such as Scott Pickett and George Calombaris opening the doors to new dining rooms. Those high-end dining venues have been joined by a raft of everyday bistros, restaurants, cafes and eateries that dot every town, village and hamlet. Comfortable and delicious places like Bistro Elba in Sorrento, where the team celebrate local seafood and produce in a constantly changing seasonal menu. Neighbourhood dining rooms that are worth driving for like Many Little in Red Hill, where a Sri Lankan-born chef celebrates the food of his home country in a modern dining room in a 1980s shopping centre overlooking a cherry orchard. Places that serve exceptional coffee like Pier Street kitchen in Dromana, whose corn and broccoli fritters are so delicious you would never believe they were good for you. Or Zarb & Ru in Rosebud where every day starts with a toasted jaffle and a latte. They are joined by the countless people who through sheer hard work and endless imagination produce some extraordinary food for our everyday home kitchens. They are the bakers, the chocolatiers, the preservers, meat smokers and the tireless business people, mostly sole traders or families, who put truly delicious things in jars, packets and boxes. This edition of Eat.Drink Mornington Peninsula is a dedication to all those people who live among us and work so hard to put food on our tables, put food in front of us, or put food and drink into jars, boxes and bottles for us to enjoy and others around the world to get a taste of this beautiful part of the world. And to all of you who eat and drink the fruits of their labour. Please enjoy this edition for yourself or give it to a friend who enjoys their food and drink as much as you do. Enjoy. Cheers RICHARD CORNISH Richard Cornish is a freelance food writer filing regular food news stories for newspapers and magazines across Australia, including Eat.Drink Mornington Peninsula and each month in Mornington Peninsula Magazine. www.richardcornish.com.au

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SECTIONS our team

sections

Frankston and surrounds

22-41

Mount Eliza, Mornington, Mount Martha, Somerville, Tuerong and Moorooduc

46-79

PHOTOGRAPHER Amber, Naturalight Photography

Safety Beach, Dromana, McCrae, Rosebud, Boneo, Capel Sound and Tootgarook

84-107

Rye, St Andrews, Blairgowrie, Sorrento and Portsea

112-119

WRITERS Richard Cornish, Amy Campion, Sarah Halfpenny, Max Allen, Raquel Neofit, Danielle Davey and Jacqui B

Peninsula’s Finest - Peninsula Made

122-125

Flinders, Somers, Balnarring, Bittern, Hastings and Tyabb

134-143

Main Ridge, Red Hill, Arthurs Seat, Merricks, Shoreham and Point Leo

146-161

PUBLISHER/DESIGNER Lisa Walton

CLIENT RELATIONS Molly Mitchell, Anna Georgiou, Belinda Timmerman DISTRIBUTION Archie Mitchell WEBSITE AND SOCIAL MEDIA Sinead Fay, Amber Marie ALL ENQUIRIES 9708 8222

maps

Mornington Peninsula Produce Farmgate Map

130

Mornington Peninsula Wine Touring Map

162

directories Markets

170-171

Directory

172-178

JOIN OUR TRIBE. FOLLOW & TAG eatdrinkmornpen

Published by Morn Pen Mag Pty Ltd ABN 55 621 041 512 14/1140 Nepean Highway, Mornington Victoria 3931 Phone 9708 8222 Out every November Deadline late September

acknowledgement

The team at Morn Pen Mag Pty Ltd acknowledges and pays respect to the Bunurong people, Elders, past and present and emerging, the traditional custodians of these lands and waters where produce in this book is grown and consumed.

front cover

Photography: Amber, Naturalight Photography @itsnaturalight From 400 Gradi, 25 Main St, Mornington see page 67, Main Dish: Linguine Allo Scoglio: Prawns, Mussels, Vongole, Sugo al Pomodoro, Chilli, Parsley, Garlic, White Wine, Extra Virgin Olive Oil. Entree:, Cime Di Rapa: Pan Tossed Wild Broccoletti, Chilli, Garlic, Extra Virgin Olive Oil, Lemon. Drink: Aperol Spritz.

THE CONTINENTAL SORRENTO P: 114

photography Once again it has been a delight to include Amber from Naturalight Photography as head photographer in this edition of Eat.Drink. Having established her studio in 1997, Amber is well known on the Peninsula for her natural and unique style of capture that really brings her subjects to life. “I’ve lived on the Peninsula my whole life and it is always exciting to discover places I haven’t visited and meet people off the beaten track,” Amber says. “The beach and hinterland are picturesque, but it’s what goes on inside that had me excited. Seeing the wineries in action, meeting growers and the working animals of dairies and truffle fields is the absolute best. We are truly spoilt for choice on the Mornington Peninsula and it’s a blessing to call it home.” www.naturalightphotography.com.au

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CONTENTS

THE SOMERS GENERAL P. 137

This one’s for you by Richard Cornish

Connection to Country resonates with Peninsula wine producers by Max Allen

FROM SEA Get by with a little kelp

THE SEASONS Includes four recipes by Diego Cossio

FROM EARTH Heirloom tomatoes run rings around the rest

FROM THE DARK Fabulous local fungi

FROM BEAN Doing good business with good people

FROM VAT Embracing the spirit of change for a better world

PENINSULA MADE Produce paradise for master chefs and home cooks

The Kindness Echoes - Baking with kindness

FROM AIR Waste not, want not

108

FROM TREE Louise is determined to not waste a tradition

110

FROM POT Preserving the flavours of the past

120

FROM PADDOCK Small producers having a big impact.

126

FROM FIELD Bring the family for a cracking day out

128

Melissa Jackson - Where the milliner hangs her hat

132

Phillippa’s Flinders and beyond

144

FROM OVEN Alex’s tarts are a work of Arc

164

FROM SMOKE Stone provides a solid base for thriving business

166

Switch to reusables

168

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WILDGRAIN MORNINGTON P. 76

Photos of Mornington Peninsula Pinot Noir Celebration by Janiice House Photography

Connection to Country resonates with Peninsula wine producers Blue smoke wafts gently up into the trees on the edge of the Red Hill Showground, catching shafts of morning sun as it rises. As Bunurong elder Uncle Alvin Rajkovic gently fans a pile of smouldering leaves, a large group of winemakers, grape growers and vignerons line up to walk through the smoke and wrap themselves in the scent of manna gum, wattle and cherry ballart. (8

“The manna gum represents community and knowledge,” says Uncle Alvin. “The wattle pays our respects to our tools, the black wattle boomerangs we made to feed our families. And the cherry ballart represents the children; they’re our future. The decisions we make today are going to affect their tomorrow.” It’s February 2023 and this Welcome to Country ceremony – this tanderrum – is taking place at the 10th anniversary of the Mornington Peninsula Pinot Noir Celebration, a biennial event that attracts hundreds of wine-lovers from around the world. As well as being a moving experience for the participants, the ceremony also captures much of the ethos both of this year’s celebration and of broader thinking in the world of wine and drinks, an increasing awareness of

and engagement with the Indigenous history and culture of where our drinks are grown and made and a deepening focus on sustainability. Look on the label of the next pinot gris or pinot noir at cellar doors across the Peninsula, or take a look at the wineries’ websites, and you’ll see a growing number of producers acknowledging that the region is Bunurong Country and paying respects to elders past and present. It’s a recognition that the way wine people talk about terroir – the concept that the combination of a vineyard’s environment, climate and culture produces unique flavours in the wine grown there – can resonate with the Aboriginal concept of “connection to Country”. This intertwined idea of custodianship is also inspiring an increasing number of eatdrinkmornpen

Peninsula vineyards such as Quealy, Foxeys Hangout and Handpicked to convert to certified organic or biodynamic viticulture; it’s also why others are practising regenerative farming in their vineyards and signing up to the wine industry’s Sustainable Winegrowing program. It’s not just about connecting with culture and custodianship. You’ll also find more and more indigenous ingredients appearing in Peninsula drinks, from Penni Ave Distillery’s range of infused vodkas – pepperberry and coastal rosemary; wattleseed and burnt honey; sea celery and salt bush – to Bass & Flinders’ Angry Ant Gin, featuring native lemongrass, native sandalwood nuts, currant bush and – yes – Australian ants. Non-alcoholic company ETCH also features native botanicals extensively in its grownup sparkling soft drinks, from one that’s a blend of Davidson’s plum and strawberry gum to another featuring finger lime and lemon myrtle. It’s fitting that both the embrace of Indigenous culture and the focus on sustainability should be such prominent parts of the 10th iteration of the pinot celebration because there are quite a few other anniversaries also being celebrated by the Peninsula’s wine and drinks producers at the moment, all emblematic of the further maturing of this region’s gastronomic culture. It’s been 25 years since the establishment of several now-prominent wineries, from Hurley to Yabby Lake to Scorpo; 30 years or so since Kathleen Quealy and Kevin McCarthy released the first vintages of their groundbreaking T’Gallant pinot grigio, a grape variety that was uncommon back then but is now planted across the region; about 40 years since the establishment of Moorooduc Estate and what is now Crittenden Estate; and 50 years – give or take a year either way – since the first two commercial vineyards of the modern era were planted at Elgee Estate and Main Ridge Estate. And it’s 160 years since the pioneering – albeit shortlived – vineyards were planted in the region at The Briars near where, according to Andrew Caillard in his recent book, The Essence of Dreams: the story of Mornington Peninsula wine, a lone surviving vine from that era can still be found. Although not quite as well-established as the wine community, the region’s spirits, beer and cider producers are also celebrating some milestones. Bass & Flinders, the Peninsula’s first commercial distillery, has its 15th birthday in 2024, and managing director Holly Klintworth is proud to be one of this country’s very few second-generation distillers. Chief’s Son, the award-winning whisky distillery in Somerville, turned 10 in 2023; and Dromana distillery JimmyRum turns five next year. For those of us who have been observing and writing about the drinks scene in Australia for decades, it only feels like yesterday that the craft spirits boom began. We can remember when these places were brand new, and yet here we are celebrating with them. It's a similar story with the region’s burgeoning craft beer scene, which dates to the mid-2000s when Karen and David Golding established Red Hill Brewery

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and the Hickinbotham wine family set up their Hix microbrewery at their cellar door. And while most of the Peninsula’s cider brands, such as Eddies and Mock, may have appeared in the past decade or so, the tradition of sustainable apple-growing and orcharding in the region in fact dates back much further. The certified organic Edwards family have been farming at Red Hill for six generations, and the Mock family, orchardists since the 1890s, will be celebrating 50 years of Demeter-certified biodynamic farming in 2024, making them long-term practitioners of sustainability. Back at the tanderrum, Uncle Alvin is explaining long-term thinking in another way to the assembled wine crowd as the leaves smoulder and the air becomes rich with their

scent. “When you walk through the smoke, you’ll be acknowledging that you’re going to follow the rules of the land, Bunjil’s rules (Bunjil the wedgetailed eagle is the creator being of the Bunurong). There are two rules: one is to look after the land and the waters, and the other one is to look after the children. We always talk about family, because this land is our family.” MAX ALLEN Max Allen (opposite page top right) is an award-winning wine and drinks writer, and a columnist for the Australian Financial Review and JancisRobinson.com. His latest book is Alternative Reality: how Australian wine changed course (Melbourne Books).

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FROM SEA

Get by with a little kelp

What do you get when you put a naval clearance diver, a former craft beer brewer and a surfer with a degree in solar wizardry together? Southern Seagreens.

These seaweed farmers are growing native kelp off the coast at Flinders. As a regenerative seaweed farming business, it’s a win for both our water and for us. Southern Seagreens works with the sun and the sea to grow kelp that’s packed with important vitamins and minerals and is capable of sequestering up to five times more carbon than land-based plants. “Our primary aim is to grow the most sustainable and nutritious food possible,” said co-founder Cam Hines. “This entails the farming of native kelp at Flinders. Seaweed is a zero-input crop, requiring no soil, fresh water or fertilisers. It mops up impressive amounts of carbon and happens to be super-high in protein and nutrients important for our health. www.eatdrinkmp.com.au

“We also dive for wakame in southern Port Phillip. It’s an invasive yet super-tasty kelp species. By removing the wakame from the water, we are helping the native kelp grow and re-establish.” Southern Seagreens currently has two kelp products available. The first is dried wakame, which is a perfect addition to a variety of dishes such as soups, salads, pasta sauces, poke bowls and stir-fry for a delicious flavour boost. The second product available from Southern Seagreens’ website is furikake. This was developed in the early 1900s as a food sprinkle/topper to ward off calcium deficiency and malnutrition in Japan. Since then it's become something of a staple in pantries across Japan and Hawaii. This is an all-natural, umamipacked furikake that will boost the flavour and nutritional benefit of everyday foods. Some might call furikake a superfood because it provides more iron than meat and more calcium than milk. Its delicious combination of ingredients includes dried Victorian kelp, organic toasted white

sesame seeds, organic black sesame seeds, organic chickpea miso powder, brown sugar, and lemon myrtle powder. Add it to rice, eggs, avocado, salads, tofu, fish, roast vegies, soups, or almost anything. “The real opportunity we see is to work with creative individuals to incorporate kelp into our everyday diet,” Cam said. “Local chefs are already adding the kelp ingredients into some of their dishes. We are having conversations with other local producers for future creations.” Both products are available at a growing number of outlets across the Mornington Peninsula, including Torello Farm, Red Hill’s Cellar & Pantry, and the Merricks and Somers general stores. To learn more about Victoria’s first regenerative seaweed farm, find product stockists or place your order, head to the website or socials. Southern Seagreens 28 Collins Rd, Dromana www.southernseagreens.com FB: southernseagreens INSTA: southern_seagreens

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THE SEASONS four recipes that celebrate the best of our produce

Diego Cossio is a Peninsula-based chef who enjoys creating beautiful flavours with finesse using Peninsula produce. His work graced the cover of last year’s Eat.Drink Mornington Peninsula, so we just had to get him back to create the recipes for this edition.

“I love the Mornington Peninsula because every season brings associated outdoor activities,” Diego said. “In the winter I forage mushrooms; in spring, pine shoots, wild garlic, and sea herbs. In summer I spend my spare time near the ocean, and in autumn I find olives and quinces and preserve them. Every year I plan for those activities and get such joy in planning what I am going to do with my finds. It’s the first time in a while that I’ve had a real garden and have finally started growing and harvesting my own fruits and vegetables. “It was wonderful to head out to places like Main Ridge Dairy, the Mumma Made kitchen and Hawkes Farm to pick up produce and supplies, seeing first hand where these products have been grown or made. “Cooking has always been part of my life. My grandmother was an amazing cook; very random in her creations, but her cooking was outstanding. My father is also a good cook; a little bit of a dreamer, but he's a romantic cook and his meals make you smile. “I like cooking because it carries a special type of energy. Creating and cooking a dish requires a lot of care, and I believe that energy is carried in the food and it can be tasted and experienced through eating. “It's wonderful to discover more products, local ingredients, and explore farming practices. I want to learn more and also share the knowledge that I have acquired over the past years from being a chef all over the world.” You can follow Diego on Instagram @pachamama.peninsula and read more about his journey, which is being documented in a Peninsula project all about growing, cooking, farming and meeting the makers. It’s called Pachamama, which is Quechuan – Diego’s Incan heritage – for ‘Mother Earth’. Photography: Amber Gardener

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SUMMER

melon, cucumber & goat s’ feta salad Serves 4 This refreshing, summery salad is an ideal side at a barbecue or picnic. Fresh, cooling and deliciously tasty, the sweet melon, crisp cucumber and salty feta are summer on a plate! SUPPLIERS: Melon & vegetables – Tully's Corner Pickled onion – Mumma Made Goat’s milk feta – Main Ridge Dairy

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INGREDIENTS 150g rockmelon 150g watermelon 150g honey dew melon 2 Lebanese cucumbers 50g currants 100g pickled onions, sliced 30g fresh mint leaves, thinly sliced 150g goat’s milk feta, frozen

HOW TO MAKE IT Peel and seed melons, cut into 2cm cubes. Cut cucumber to similar size. Cut and add some feta pieces through melon. Mix diced melons and cucumbers with pickled onions, currants and mint. Place neatly on a serving platter and grate frozen cheese over using a micro-plane or fine grater.

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AUTUMN

beetroots, rhubarb, pomegranate & cashmere cheese Serves 4

THE GARNISH 1 pomegranate 1 stick rhubarb POMEGRANATE MOLASSES DRESSING 50g pomegranate molasses 30g merlot vinegar 100g extra virgin olive oil

Put rhubarb pieces and its marinade into a pot and cook over low heat to make a compote (jam-like consistency). Blend in a high-speed blender until smooth, season with balsamic vinegar and allow to cool before using.

SUPPLIERS: Vegetables – Torello Farm Cashmere goat’s cheese – Main Ridge Dairy Pantry items – Tully’s Corner

Pre-heat oven to 160C

Slice remaining rhubarb stick and place in bowl of iced water until it curls. Use vegetable peeler or mandolin to do this ultra-fine

THE VEGETABLES 2 bunches medium-size red beetroots 60ml white balsamic vinegar 60ml olive oil

Wrap similar-size beetroots in aluminium foil and place on a cake rack over a baking tray and cook until tender (1-1½ hours depending on size).

One of my favourite vegetables ever! Sweet, earthy beetroots are paired with the acidity of rhubarb and pomegranate. The soft hand-ladled goat’s curd cheese ties all the elements together with its tang, sweetness and creaminess.

RHUBARB CASHMERE BASE 300g rhubarb 1 orange 130g sugar 15g balsamic vinegar 100g cashmere goat’s cheese

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HOW TO MAKE IT Wash beetroots, dry and grade according to size. Dress beets with a little salt and olive oil.

When cool enough to handle, peel beetroots, slice and dress with a little white balsamic vinegar and olive oil. Lightly peel rhubarb sticks and cut into 4cm pieces. Marinate peeled rhubarb with sugar, 2 strips of orange peel and juice for at least 2 hours, ideally overnight.

Cut pomegranate in half and remove seeds, keep aside until needed.

Make pomegranate dressing in a bowl by mixing the molasses and vinegar, then emulsify the oil in. Mix some of the rhubarb compote with the cashmere cheese to create a ripple effect. Spoon some of the cashmere mixture on the bottom of a plate, place beetroots attractively over the curd. Drizzle pomegranate molasses dressing over beets, spoon some more of the rippled curd and garnish with the pomegranate seeds and rhubarb curls.

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WINTER Belted Galloway beef short-rib, salt-baked root vegetables & mushrooms Serves 4 This slow-growing animal is packed with flavour and health benefits since it has low levels of saturated fats. Shortribs are cooked to melting tenderness in a rich wine and tomato-based sauce. To accompany this I am cooking root vegetables in a salt crust, thus preserving their purest flavour. A mixture of Peninsula mushrooms finished with lemon juice and parsley takes the dish to the next level.

SUPPLIERS Beef short-rib – Torello Farm award-winning Belted Galloway; various mushrooms – Mushroom Forestry; kipfler potatoes, carrots, vegetables & herbs – Hawkes Farm; red wine – Hickinbotham 2021 cabernets THE BEEF: 1.6-1.8kg beef short-ribs, bone in; 400g each (I use Belted Galloway) 15g sea salt

1 onion 1 carrot 1 stick celery 1 leek 4 cloves garlic 2 bay leaves 1 sprig thyme 5 peppercorns 500ml red wine 400g tin diced tomatoes 500ml white chicken stock SALT-CRUST ROASTED VEGETABLES 2kg rock salt 6 egg whites 50g pine needles 20 juniper berries 2 turnips 1 celeriac 300g kipfler potatoes 2 carrots THE MUSHROOMS 250g mixed mushrooms 30g lemon juice 50g chopped parsley 50g unsalted butter 1 garlic clove HOW TO MAKE IT Cut onion, carrot, celery, leek and garlic into a mirepoix (finely cut blend of vegetable base). Mix short-ribs, diced vegetables, herbs and spices in a shallow tray. Pour wine over and allow to marinate overnight. When ready to cook, pre-heat oven to 140C. Remove ribs from marinate and strain vegetables, reserving the liquid. Season short-ribs with 15g salt.

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Sear short-ribs in frying pan on high heat until well coloured on all sides; set aside. Heat casserole dish over high heat, add vegetables from marinate and cook until well browned. Deglaze pan with reserved marinate liquid, cook off the alcohol, allow to reduce by half before adding diced tomatoes and chicken stock, bring to a simmer and add beef short-ribs to casserole. Put lid on, place in oven and cook until soft (about 3 hours). Allow to cool in the sauce. To make the salt crust, blend ½ the salt with pine needles and juniper berries until finely crushed. Mix with remaining salt and egg whites to form a paste. Coat each vegetable completely, place on baking tray lined with parchment paper and bake in pre-heated oven at 180C until fully cooked (45 minutes for small vegetables and up to 1½ hours for larger ones). When ready to serve, strain the short-rib sauce and reduce over high heat, skimming continuously until thick and glossy. Return ribs to sauce and keep warm. Remove vegetables from crust and cut into appealing shapes; dress with a little olive oil and lemon juice. Melt butter in a sauté pan, add a crushed garlic clove and sauté mushrooms. When cooked, finish with a splash of lemon juice & chopped parsley. Remove garlic clove before serving.

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SPRING rainbow trout, peas, broad beans, preserved lemon & herb dressing Serves 4 This dish is a favourite of mine to cook when entertaining family and friends. Earthy rainbow trout is offset by the sweetness of the peas and broad beans. The herb dressing adds acidity and the mussels add minerals and umami. All of the components can be prepared beforehand and the trout grilled ‘a la minute’ (at the time of serving). Serve with grilled sourdough and lemon wedges. SUPPLIERS: Trout & Dromana mussels – Peninsula Fish Co, Bentons Square Mornington Vegetables & herbs – Torello Farm Preserved lemon – Mumma Made THE FISH: 2 whole medium rainbow trout, scaled and gutted 1kg fresh mussels Drizzle olive oil Pinch salt Pinch pepper THE VEGETABLES: 250g fresh peas, podded 300g fresh broad beans podded 1 bunch radishes, washed and cut into quarters 2 preserved lemon, pith removed and skin diced THE HERB DRESSING: 20g salted capers, rinsed well 50ml lemon juice

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75g parsley leaves, picked 25g mint 25g dill 150g olive oil 10g Dijon mustard 5g sea salt

Blend on medium speed about 30 seconds before adding oil. Adjust seasoning to taste.

HOW TO MAKE IT Wipe trout dry with paper towel, cut fins off using kitchen scissors, score and keep in fridge uncovered until ready to cook.

Heat griddle pan on high heat, lightly oil trout and season well.

Place mussels in shells in bowl and fill with cold water. Remove any mussels that are open or that float.

Allow trout to come to room temperature before grilling (30 minutes).

Grill trout until just cooked (6-8 minutes depending on size); turn fish over halfway through cooking. Allow to rest for 4 minutes before serving.

While fish is cooking, make the vegetable garnish. Mix peas, broad beans, preserved lemon, radishes & mussels. Add spoonful of herb dressing or more to taste. Place green vegetables on plate, top with grilled fish, add mussels and radishes, drizzle with extra herb dressing and finish with drizzle of extra virgin olive oil.

Give mussels a quick scrub and place in colander to drain. Heat a little olive oil in a pan. Once hot, add mussels, shake pan and cover. Cook on high heat until mussels open and release their liquid (1-2 minutes). Discard any mussels that don’t open. Drain mussels, reserving their liquid. Pull out beards and remove mussels from shells. Strain and pour liquid over mussels to prevent them drying out; set aside. Bring a pot of salted water to the boil. Blanch fresh peas for a minute or until tender. Drain and refresh in a bowl of iced water. Repeat process with broad beans, but cook for 2 minutes before refreshing in iced water and removing outer skin. Pick, wash and dry the herbs, place in blender with rest of ingredients except the oil.

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FROM EARTH

Heirloom tomatoes run rings around the rest When you grow up only knowing the taste of freshly grown tomatoes due to a summer tradition at your grandparents, it is no wonder the desire to reproduce such quality from scratch took hold in Cheryl McGaffin. After two decades as an intensive care nurse, the importance of health and nutrition were well understood by Cheryl, Daniel’s Run Farm founder and grower. The desire to produce one of the healthiest and tastiest varieties of tomatoes on the planet was strong, initially for her own family and friends. But after a bumper crop, Cheryl decided to also try selling a few batches at a couple of farmers markets and it quickly grew into a boutique business that today has requests coming in from some of the best-known chefs on the Mornington Peninsula and a following of loyal customers who eagerly await the picking season’s arrival each summer. Following organic and sustainable principles, there are now more than 200 varieties of heirloom tomatoes grown at Daniel’s Run Farm. They are vine-ripened and sun-drenched and provide that rich, full tomato flavour. From nature to nutrition, the terroir is perfect to grow a range of heirloom tomatoes in an absolute rainbow of colours from yellow and orange to the darkest of reds to purple through to almost black to bright green and everything in between. Heirloom tomatoes are known as being difficult to grow, taking a lot of patience and experimentation and requiring perfect weather conditions. Cheryl is very patient and seems to never give up, even when Mother Nature makes it tricky. Persistence, experimenting with all areas of the process – including making her own compost – integrating natural pest management with beneficial insects, and trialling different rotational crops are a few of the many ingredients that contribute to a successful crop. Every year Cheryl trials new varietals and has a great fascination and interest in open pollination and breeding new tomatoes. Vine-ripened tomatoes are packed full of nutrients that are so beneficial to overall health and are incredibly delicious. “If you’ve never had an heirloom tomato, then you’ve never tasted a real tomato,” Cheryl said. And their uses are endless, from topping a bruschetta to making a batch of sweet passata, adding to almost any salad, roasting in the oven, served with a splash of quality olive oil and some basil, or simply eating alone to savour the rich flavour. The colourful heirloom tomatoes also make a spectacular centrepiece on any table and certainly add colour, zest and variety to a grazing board.

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In 2021 all the hard work was rewarded when Daniel’s Run Farm won a gold medal at the Harvey Norman delicious. Produce Awards for its heirloom tomatoes. “This was a great honour to receive this award,” Cheryl said. Cheryl shares the property with her husband, Ian, and a few furry farm friends, including her much-loved Jack Russell terriers. “When they are not sitting close to me or following me around the property, they protect the chooks from the foxes and keep the birds and rabbits off the crops and tomatoes.” Horses have always had a prominent place in Cheryl’s life, none more significant than the property’s namesake – a thoroughbred racehorse who was rescued from an abusive and restrictive life and given a second chance at the farm. Cared for and able to run free around the paddocks of the Tyabb property, Daniel lived until he was 28 and will always be fondly remembered. Daniel’s Run Farm 271 Coolart Rd, Tyabb P: 0428 104 826 INSTA: daniels_run_heirloom_tomatoes eatdrinkmornpen

www.eatdrinkmp.com.au

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eatdrinkmornpen

FROM THE DARK

Fabulous local fungi Dave Walford stands in an old apple cool room surrounded by bags of mushrooms. King browns, shiitake, lion's mane and oyster mushrooms. He grew up in England's West Country, foraging for wild mushrooms such as boletus and chanterelles. He moved to Melbourne and cooked in some of the best kitchens in the city, including Cecconi's, and Salix in Balnarring where he worked with Bernard McCarthy. His love of mushrooms continues. When the cool rains fall on the warm earth each autumn, he grabs a knife and basket and forages the tracks around Red Hill and Main Ridge In 2019, he and his wife, Samantha Blair, came across a mushroom farm. The owner had unfortunately developed an allergy to mushrooms. After some conversations, the owner realised their business was in safe hands. Mushroom Forestry was spread across insulated rooms at the back of a former apple processing centre between Tyabb and Hastings. Dave applied his chef’s mind to the business, arranging production like a chef would carefully plan a meal. He also knew how to predict peak demands and slack periods in the restaurant game and altered his mushroom production to suit. Dave grows the mushrooms in plastic bags of rehydrated, pelletised sawdust mixed with soy bean husks. The plastic bags, about the size of a large loaf of bread, are sterilised in hot water. www.eatdrinkmp.com.au

"Any naturally occurring fungus spores could land on them, grow, and cause problems," he said. He adds different types of mushroom spores and leaves them to grow on shelves in dark, warm rooms. The fungus grows into the wood sawdust mix, spreading its white thread-like filaments to decompose the sawdust. After six or so weeks, Dave moves the bags of fungus to a much cooler room to simulate the arrival of autumn. The fungus begins to show signs of producing little mushrooms and are then moved to a warm, humid room to allow the mushrooms to grow. When they’re ready, Dave harvests and packs the plump, meaty mushrooms and delivers them to restaurants and retailers. The spent sawdust is used by chef Simone Watts in her regenerative kitchen garden at Barragunda at Cape Schanck. Mushroom Forestry mushrooms are served by some of the best chefs in the state, many of whom are cooking here on the Peninsula. You can find them on the menu at 10 Minutes by Tractor, Paringa Estate and Barmah Park. Tedesca Osteria chef and co-owner Brigitte Hafner said: "They are amazing! We roast the shiitake mushrooms in the wood-fired oven with nothing but cultured butter and salt. They are so good they don't need anything else." Brigitte uses the roasted mushrooms to accompany grilled King George whiting served with Korean pepper sauce. Dave still works in the kitchen with his old boss Bernard, this time at Banksia wine bar in McCrae. "There's a wood-fired pizza oven in the kitchen which I fire up and roast some king brown and shiitake mushrooms. Mushrooms love fire and really take on the smoky flavour." He serves them with Kia Ora salmon cooked in a beurre blanc and finished with spinach. "I may be biased, but they are the best mushrooms on the Peninsula." Buy Mushroom Forestry mushrooms from Torello Farm, Dromana; Benton Rise Farm, Mornington; and Red Hill Cellar & Pantry.

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FRANKSTON and surrounds

Greater Frankston has been the hub for creatives, purveyors of fine food and movers and groovers since Joan Lindsay wrote Picnic at Hanging Rock at Mulberry Hill. With artists such as Harry McClelland, who held court with his artistic band of bohemians at what is now known as McClelland Park, this is the place where dreams and schemes gather. Jump forward to today and this ever-changing city by the bay is home to award-winning restaurants that deliver international flavours and urban-edge café creators who provide contemporary and adventurous dining alternatives for foodie fanatics. The streets are dotted with delicious coffee and dining choices and art, while summer comes alive with waterfront activities, performing artists and Frankston residents living the good life to the gentle hum of the gateway to the Peninsula. Culture and community are at the core of Frankston and surrounds. Whether it’s the hip crew getting together at one of the many bars, breweries and cafes along Kananook Creek and further inland, or the stellar arts precinct that provides world-class music, art exhibitions and performance alternatives, this is a region that’s ready to generate and activate. Big business has come to town and so have choice, selection and reinvention. From Korean to European to modern Asian or Australian cuisines and the delivery of premium spirits and freshly brewed beer, get set to be wowed by a ramped-up version of a city with a view to Melbourne’s skyline hovering on the horizon. Cool, conversational and friendly – that’s Frankston. Ceylon Girl’s Café & Bar 31 Flourish Cafe 41 Frankston Arts Centre 175 Frankston Brewhouse 30 Hotel Lona 32 Iron River Bar and Grill 24 ItsaBurger 100 Little Beauty Market 171 Little River Coffeehouse 28 Mr Frankie 35

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Nature Café Bar 40 One Pear Tree 29 Ordain Bistro & Bar 34 Round About Café 36 That Spirited Lot Distillers 26, 44 The Hop Shop 38 The Laughing Lark Café 33 Treand at Baxter Valley Estate 39 Tres Mexican 37

eatdrinkmornpen

FRANKSTON BREWHOUSE

CEYLON GIRLS

NATURE CAFE BAR

FLOURISH CAFE

www.eatdrinkmp.com.au

VERO PASTA HOTEL LONA

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Iron River Bar and Grill Iron River Bar and Grill offers a delightful blend of American flare and Australian charm. For four fantastic years, this family-owned gem has been serving up hearty portions of American-style dishes, making it a favourite known for its delicious food, welcoming atmosphere and friendly customer service. At Iron River, the team takes pride in crafting everything in house, ensuring that each meal has that really fresh, authentic taste. Whether you're a fan of American classics or prefer a classic award-winning parma, Iron River is your destination for an unforgettable dining experience. Specialising in large, juicy portions of steak, pork and chicken, Iron River is the go-to spot for those with hearty appetites. Its homestyle cooking techniques bring out the famous flavours of America, using slow-cooked methods so the meat practically melts in your mouth. Iron River takes your steaks to another level. The menu features an array of tempting cuts, including succulent Wagyu, flavourful eye fillet, juicy rump and substantial 500g ribeye. Each steak is prepared with precision, ensuring it's cooked to perfection and served with a side of that famous American hospitality. All steaks come with chips, salad or seasonal vegetables, using a selection of Great Southern Pinnacle and Westholme beef, marble score 2+ minimum, from grass-fed Australian cattle that can be chargrilled to your liking. Add a sauce from the extensive range to really enhance that American-style flavour. Choose from cowboy butter, Tennessee sauce, Texas sauce, ranch dressing, Buffalo sauce and many more.

The menu also includes a wide choice of wings, burgers and ribs. Add to your meaty options with entrees and side dishes such as calamari rings, county corn bread, mac and cheese fritters and a range of salads. Check out the socials for daily specials. Head chef Ashi, with years of culinary expertise, is the mastermind behind Iron River's menu. With an unwavering passion for food and a commitment to excellence, Ashi continually refines the menu to bring fresh, exciting flavours to your table. Step inside Iron River and you'll find an atmosphere that's as warm and inviting as the flavours it serves. The dark and moody interior is perfect for an intimate dinner, a casual catch-up with friends or celebrating a special occasion with a large group. Stop in for Happy Hour on Mondays to Fridays from 4-6pm and enjoy $10 selected cocktails and $5 house wine and pots. Add wings to your order for just $1. In a move that's sure to thrill food enthusiasts, Iron River is expanding. Venturing into franchising, the Iron River team will be bringing their irresistible flavours to new locations, so keep your eyes peeled for an Iron River Bar and Grill coming to a neighbourhood near you soon. With a commitment to serving the finest American-style dishes, a talented chef who continuously reimagines the menu, and an inviting atmosphere, Iron River is a dining destination that promises excellence at every turn. So whether you're a local or just passing through, visit Iron River Bar and Grill for an authentic American dining experience that's second to none. Opening hours: Monday 4-10pm; Tuesday 4-9.30pm; WednesdayThursday 4-9pm; Friday-Saturday 4-9.30pm; Sunday 4-9pm

Iron River Bar and Grill 435-437 Nepean Highway, Frankston P: 8765 2498 www.ironriver.com.au

ironriver.barandgrill

ironriverbarandgrill

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That Spirited Lot Distillers It could be easy to miss That Spirited Lot Distillers, tucked away on an unassuming industrial block in Seaford, but this awardwinning independent distillery is a vibrant place where quality spirits, innovation and sustainability are the order of the day. In 2016, lifelong friends the Willigenburg brothers and the Barton sisters transformed their distilling dreams into reality. This led to the arrival on Christmas Eve 2018 of Doris, a 200-litre copper still named in memory of the boys’ late grandmother. The distillery is now a treasure trove of gins, vodkas and – with an eye to the future – a burgeoning whisky program. Its first creation, the Ninch Dry Gin, made its debut in May 2019, and its premium spirits can be found in bottle shops and bars around the nation. The close-knit team invite enthusiasts to explore the art and science of distillation with guided tastings, enlightening conversations, and an extensive menu featuring G&Ts, creative cocktails, housemade sodas, specialty coffees and tasty jaffles. If you're seeking an extraordinary event, That Spirited Lot promises more than just a venue; it's an immersive experience. Awards have been piling up thanks to the team’s uncompromising dedication to quality and a hands-on approach to ensure that every drop meets their high standards, from hand-peeling citrus to sealing bottles. But it's not all about tradition; they are not afraid to experiment and push the boundaries of flavour. Sustainability is woven into the very fabric of the production process, ensuring that every sip is not just enjoyable but ecoconscious as well. At That Spirited Lot, you're never just a visitor; you're part of the story. Come for the spirits, stay for the stories and leave with a greater appreciation of the art of distillation done with pride. Opening hours: Wednesday and Thursday by appointment; Friday noon-6pm; Saturday and Sunday noon-5pm That Spirited Lot Distillers

Unit 4/42 Hartnett Drive, Seaford

P: 0405 022 369

www.thatspiritedlot.com.au I

thatspiritedlot

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Little River Coffeehouse Tucked beneath Quest on the Bay in Frankston, Little River Coffeehouse is the charming little sibling of Iron River Bar & Grill. Owned by Dwayne Heagney and Rachel Bennett, hospitality veterans who also oversee Iron River, Little River offers a laid-back atmosphere, gourmet meals and great coffee. With its green velvet chairs and booths, Little River exudes comfort and warmth, making it ideal for casual catch-ups, corporate gatherings

Little River Coffeehouse

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or relaxed family outings. This haven prides itself on catering to a diverse range of tastes, including vegans and vegetarians, and is launching an exciting new menu this summer. Open daily, Little River serves all-day breakfast and lunch, accompanied by a selection of wines and beers. The menu focuses on simple, wellexecuted dishes, such as classic eggs benedict and hearty vegetarian offerings. For those with a sweet tooth, Little River presents a tempting array of treats, including its renowned Nutella brownies, perfectly complemented by coffee made with roasted beans from Revolution Coffee Roasters.

435-437 Nepean Highway, Frankston

I P: 0432 171 319

Whether you choose to sit indoors or soak up the bustling atmosphere outside, Little River's friendly team ensures a vibrant dining experience. The cafe also excels in catering for off-site events and welcomes corporate bookings and celebrations. In a fast-paced world, Little River Coffeehouse provides a sanctuary in which to unwind and relish its gourmet delights. Whether you seek a leisurely brunch or a cosy coffee catch-up, Little River extends a warm welcome with open arms and a steaming cup of coffee. Opening hours: Monday-Friday 7am-3pm; Saturday-Sunday 8am-2.30pm

www.littlerivercoffee.com.au I

littlerivercoffeehouse

One Pear Tree Just a short walk from central Frankston, you'll find the delightful One Pear Tree café. Housed in a beautifully renovated weatherboard on Nepean Highway and featuring classic black and white décor and rooms filled with natural light, it’s a warm and inviting space. Whether you're in the mood for breakfast or lunch, One Pear Tree has you covered with an all-day menu. The baristas prepare an excellent cup of coffee and the seasonal menu features a variety of freshly prepared dishes you can enjoy in house or takeaway. Choose from such favourites as schnitzel and chips, pork crackle bao, calamari salad, pea and halloumi fritters, and buttermilk pancakes, and such staples as bacon and egg rolls or smashed avocado with poached eggs. Wash it down with a selection of wines, beers, ciders and spirits, especially pleasant on a sunny day in the One Pear Tree

I 372 Nepean Highway, Frankston

courtyard. Don't forget to sample the selection of homemade sweet treats; the classic carrot cake enjoys a cult-like status. The café offers a range of dining areas both indoors – including a separate room with an inviting open fireplace – and out, as well as a courtyard coffee window to keep takeaway trade running smoothly. Taking advantage of an ideal location with rear parking and easy access to the beach and Kananook Creek walking track, it’s the perfect pit stop after a leisurely stroll. It's also a haven for dog-lovers who are welcome in the beautiful outdoor dining area, complete with treats to pamper your pooch. While you're there, explore the café’s giftware section and its tantalising array of original art, homewares, jewellery, plants and gifts. For a relaxed and friendly environment, delicious food and a bit of retail therapy, be sure to visit One Pear Tree. Opening hours: Monday-Friday 7am-3.30pm; Saturday and Sunday 8am-3.30pm I

P: 9781 0077

www.onepeartree.com

onepeartree

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Frankston Brewhouse Nestled in Frankston's industrial zone not far from the CBD, discover the relaxed charm of Frankston Brewhouse, a craft brewing operation and taphouse going strong since early 2021. Step inside to polished concrete floors, wooden tables and an inviting atmosphere. The venue seamlessly blends modern aesthetics, great brews and quality food, making it perfect for a date night, hanging with friends, or casual family dinners. The brainchild of four lifelong friends, this three-vessel brewhouse is on a mission to provide "socially approachable” beers for anyone to enjoy. The journey began with its inaugural creation, the Harold Hop IPA, and the line-up now includes Ambassador Pale Ale, Funkytown Sour, Sunnyside Session Ale, Arthurs Wheat, Long Island Lager, Pope’s Eye Porter, and New Street NEIPA, with the names a homage to the Mornington Peninsula. While the beers and other drink offerings take centre stage, the seasonal menu is full of culinary delights designed for sharing. Options include smoky barbecue chicken with jalapeño cornbread, beef sliders with house slaw, a sumptuous vego platter, and native lemon pepper calamari. You’ll also want to leave room for dessert. Free special events and diverse themed evenings make each visit unique. Satisfy your cravings with $1 wings on Thursdays, elevate your Fridays with drinks specials, join Music Bingo on Saturday nights, and unwind on Sunday afternoons with live musical performances. There's always something to anticipate with comedy nights, paint and sip afternoons, drag shows, brew tours, and the option for private functions or using the mobile taproom trailer for events. The ever-friendly staff foster a sense of camaraderie that's difficult to leave behind. Whether you're revisiting an old favourite or discovering it for the first time, Frankston Brewhouse promises an experience that's distinctly appealing. Opening hours: Thursday 4-10pm; Friday 3-11pm; Saturday noon-11pm; Sunday noon-6pm Frankston Brewhouse

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10 New St, Frankston

P: 9001 0010

www.frankstonbrewhouse.com.au

frankstonbrewhouse

Ceylon Girl’s Café & Bar Get ready to explore the flavours of Sri Lanka at Ceylon Girl's Cafe & Bar. Tucked away in the Skye Rd commercial area, this charming eatery will capture your attention with its vibrant art-adorned exterior and colourful interior mural.

Angela Lord, owner and the culinary genius in the kitchen, is the Ceylon girl after whom the business is named. A passionate foodie from a young age, her mouthwatering savoury dishes and exceptional coffee, cocktails and extensive wine list have earned the café its must-visit reputation. Sri Lankan expats travel from across Melbourne and interstate for Angela’s food, renowned for its authenticity. There’s also home delivery up to 15km, and her catering services for events big or small are in high demand. The menu at Ceylon Girl's is a journey through Sri Lankan and Burgher culinary traditions. Angela has recently been joined in the café by her sister, Mary Anne, and brother-in-law, Susantha, a talented pastry chef specialising in street food and who helps prepare classic dishes such as crispy hoppers, string hoppers, fish and beef buns, and village meals. Other popular items are curry puffs, pan rolls, kottu, biryani, and lamprais. Every dish is made from scratch using top-notch ingredients, including Angela's homemade blends of the freshest and finest Sri Lankan spices. A standout is the weekly Wednesday night all-youcan-eat buffet, including dessert. Open five days a week, the café has seating for 50 indoors and 16 outside and offers a welcoming atmosphere, complete with monthly live music from local musicians. Angela, the heart and soul behind Ceylon Girl's, greets customers with her trademark radiant smile. Her love for the cuisine infuses every dish, ensuring diners relish the flavours and leave with a smile that mirrors her own. Opening hours: Tuesday-Saturday 9.30am-8.30pm Ceylon Girl’s Café & Bar

16 Skye Rd, Frankston

P: 0412 383 252

www.ceylongirlscafe.com.au

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Hotel Lona Hotel Lona is housed in one of Frankston's oldest buildings, the original facade and interior having been brought back to life during its transformation into a 400-capacity, two-level venue with a restaurant, public bar and rooftop bar with live music seven days a week. Start your night in the full-service dining room next to the public bar. It’s perfect for a weeknight family dinner, weekend catch-up with friends or that special occasion or date night. The restaurant menu features fabulous seasonal Peninsula ingredients. A standout favourite is the Barca barramundi: crispy skinned barramundi served on a pea, prawn and prosciutto risotto with parmesan and zesty lemon. Head chef John Cooper will roll some exclusive weekly specials not offered in other hotel areas. If it's a casual bite, a drink or two and some live music you're after, drop into the public bar or rooftop for a crowd-pleasing pub-style menu amid modern neon artwork. There’s scotch fillet, porterhouse steak, free-range chicken, and eggplant parmigiana topped with a deliciously rich housemade sauce. Indulge in the popular bottomless 'drunch' – that's drinks and lunch – or the chef's special tasting menu as you while away the hours enjoying the contemporary, relaxed atmosphere. Vegan options include twice-cooked popcorn cauliflower, mushroom quesadilla, and Lona's vegan wood-fired pizza of the day. Chill out on the sun-drenched rooftop with its stylish cocktail bar, stunning mural and vibrant greenery, with live music seven days a week from some of Melbourne's best acoustic talent and hottest DJs. After hours, this space is transformed into a lively bar that morphs into a nightclub after the sunset over the bay with a DJ and dancing into the early hours. Celebrate your special occasion in style in the fabulously exclusive private dining room on the second floor that accommodates up to 20 people. Known for its happening atmosphere yearround, Hotel Lona is a fail-safe option for a great time. Watch the website for weekly special events, including live music from some of Melbourne's best performers and DJs. Opening hours: Sunday to Thursday noon-1.30am; Friday and Saturday noon-3am. Hotel Lona

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473 Nepean Highway, Frankston

P: 9123 0286

www.hotellona.com.au

hotellona

lonahotel

The Laughing Lark Cafe Searching for a local café offering home-cooked meals done well? Then look no further than The Laughing Lark Café, conveniently located just outside Frankston’s Bayside Centre. Whether it’s a casual breakfast, a well-brewed barista coffee to start your day, or a place to catch up over brunch or lunch with friends or work colleagues, the team at The Laughing Lark will serve you well. “We believe in great coffee,” said owner Lisa Pay. “We believe in wholesome homemade food. We believe in service that’s second to none.” Simple doesn’t need to be ordinary. Fresh, nourishing, home-cooked foods are presented across a variety of delicious and nutritious meals and snacks to enjoy in the light-filled café or to take home or back to the office. The Laughing Lark Café was established to offer good coffee and simple,

delicious food in a relaxed, family-friendly environment. An extensive and inclusive menu caters to everybody, with a substantial selection for the littlies and a larger than normal choice of dishes and takeaway options for customers with special dietary requirements. The seasonal menu is jampacked with so much flavour, with most of the fresh ingredients sourced across the Mornington Peninsula. As well as the warm service and delicious food, the attractive décor with bespoke artwork sets the mood for a pleasant experience. The availability of free Wi-Fi and power at each table also makes The Laughing Lark the perfect place to do a little work out of the office for a change of environment or set up a work meeting over lunch or a cuppa in this light-filled space. This locally owned and licensed café is already becoming a favourite among the locals. Drop in and you’ll see why. Opening hours: Monday-Friday 7am-3pm, weekends 8am-3pm; fully licensed from 11am daily

The Laughing Lark Cafe 1/16 Clyde Street Mall, Frankston P: 0451 642 859 www.laughinglark.com.au

The Laughing Lark Café

laughinglarkcafe

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Ordain Bistro & Bar Nestled just 80m from the idyllic Seaford foreshore, Ordain Bistro & Bar is a culinary haven that captures the essence of seaside dining, the refreshing breeze off Port Phillip adding an extra layer of charm to your dining experience. Owner and chef Dylan Murray, a Peninsula veteran with 15 years’ experience, worked tirelessly in the wake of the pandemic to bring his dream of a restaurant and wine bar to life. As you step into this quaint nook, you'll notice its warm and inviting ambience. Ordain is dogfriendly, and its three resident pooches – Pepper, Chip and Grills – eagerly await the arrival of your furry companions. Ordain's wine selection is a testament to Dylan's passion for exceptional flavours. His impressive array of wines from around the world is complemented by an extensive collection of local and international whiskies, rum, sake, fortifieds and spirits. Ordain's culinary creations are spectacular. The highlight is the hibachi grill, which delivers such mouthwatering dishes as fresh Tasmanian scallops in whipped miso butter and seaweed, salted zucchini skewers, and rendered pork cheek with pine nuts and Szechuan spices. Daily offerings include freshly baked focaccia, succulent beef striploin, and an array of fresh seasonal seafood. Cap off your meal with an affogato and a pistachio and coffee tart. Pure indulgence. On sun-soaked days, the outdoor dining area is the place to be. When the weather turns chilly, wind-blocking screens and toasty heaters create a cosy haven, allowing you to enjoy soul-warming bistro-style cuisine in comfort. Celebrate your special event in style with full table service and a personalised menu of seasonal delights to suit your tastes, complemented by a delightful selection of drinks and cocktails. For more information, email info@ordainbistro.com.au Open for lunch and dinner. Ordain Bistro & Bar

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8 Station St, Seaford

P: 8712 3396

www.ordainbistro.com.au

ordainbistro

Mr Frankie In the leafy streets of Frankston South, a strong café culture has emerged, and locals are loving it. Mr Frankie on Norman Ave has built a solid reputation as the preferred destination for exceptional coffee and allday brunch, with a vibe matching that of any funky inner-city café. With a focus on providing consistently high-quality coffee and food, this venue has already established a band of loyal customers, but there’s always a friendly welcome for anyone new entering its doors. You can gauge how serious a café is about its coffee by its coffee machine. In the case of Mr Frankie, it’s high-end and front and centre, operated by talented baristas who pride themselves on delivering the perfect blend. Professionals appreciate working with professional tools and products, and Mr Frankie’s baristas enjoy the assurance of using top-of-the-range coffee from Industry Beans, a Melbourne brand finding increasing popularity on the Peninsula. To discerning customers, Mr Frankie’s coffee has a distinctly superior taste that keeps them coming back. For those who appreciate great flavours, there’s still more to explore. Mr Frankie offers an all-day brunch menu filled with an extensive selection of delicious dishes catering to dietary preferences and requirements. Classic or innovative, sweet or savoury, kid-friendly, everyone is sure to find a favourite. It’s a city-style café without the noise and fumes of busy traffic, so raise a toast to the good life while savouring a glass of Peninsula wine at one of the many outdoor street front tables. Cocktails are the ideal accompaniment to Mr Frankie by night, with Friday tapas nights throughout summer from early November. Cosy and inviting during cooler weather, festive in the warm season, Mr Frankie is the place to be all year round. Opening hours: Mr Frankie by day: Tuesday-Saturday 7.30am-3pm; Sunday 8am-3pm; Monday closed. Mr Frankie by night: Friday 5-9pm from November 10 until end of March; check social media for live music updates

Mr Frankie I 48 Norman Ave, Frankston South I P: 8752 3149 www.mrfrankie.com.au Mr Frankie mr.frankiecafe; mr.frankiebynight

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Round About Café This café is your ultimate breakfast or lunch spot when you want a homestyle feel, fantastic food and a relaxed vibe. Opposite a park and walking track, it's family, dog, and vegan-friendly. It doesn't get any better than that for a casual café in which to hang out with friends, family or your mothers group. Everyone is welcome and celebrated at the Round About Café. The menu is pub-like and delicious. Steak-lovers, you need the steak sandwich in your life. Café owner Matt Mckeown says it's a favourite and pumps daily. It's an all-consuming grilled scotch fillet steak, caramelised onions, lettuce and tomato served on focaccia with chips and aioli. Go old-school with the ultimate Big Breakfast and Round About Café

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1/19 Shaxton Circle, Frankston

P. 9785 6091

enjoy two eggs your way with bacon, sausage, herbed portabella mushrooms, grilled tomatoes, hash brown, spinach and house-spiced beans served on two pieces of toast of your choice. Both of these dishes are chin-wipingly good. You can't go wrong dining at Round About Café any day of the week, but you must set aside a Friday night for the famous burgers, Peninsula craft beers and cocktails. Satisfy your meatlover’s appetite with succulent, juicy beef and chicken burgers, but keep your eyes peeled for the many different Friday night specials that will satisfy your tastebuds. Top it all off with a deliciously refreshing cocktail or one of the many specialty craft beers. Whatever you desire, your appetite will be satisfied at Round About Café. Catering is also available for functions; head to the website for details or drop by and let Round About Café cater your event in delicious style. Opening hours: Monday-Thursday 7am-3pm; Friday 7am-late; Saturday-Sunday 8am-3pm

https://roundaboutcafe.business.site

roundaboutcafefrankston

Tres Mexican It’s Mexican fiesta time all the time at Tres Mexican in Seaford. A treat for all your senses awaits as bursts of colours appear everywhere for the eye to follow on entry, quickly followed by mouthwatering smells of Mexican fare. You just know you are in for a great experience. Creative and colourful funky wall art and neon signs demand your attention, multicoloured chairs surround the tables, sombreros sit on top of creatively painted wine barrels, party lighting adds to the atmosphere, lots of bright flowers are scattered throughout the dining area, and if you look carefully you are bound to see some baskets full of maracas. This family-run restaurant and bar uses market-fresh ingredients in all of the dishes. The brothers are the talented chef duo who make everything from scratch, including all the salsas, dips, and the much-loved guacamole, and their sister manages the restaurant. The menu is jam-packed full of deliciousness, including the Tres Mexican signature entrees: bang bang corn, jalapeño poppers and loaded fries, to name a few, and favourite main dishes include baked enchiladas and Spanish paella and fajitas. You’ll find one of the largest vegan menus around plus lots of GF options across the full menu, from entrée to desserts. There’s a terrific kids’ menu too. Tres Mexican is licensed, serving wines, beers and a spectacular selection of cocktails including the most popular spicy lime margarita. Frozen options too are popular during summer. Virgin margaritas and a large selection on non-alcoholic drinks are also available. Guests can choose outdoor dining both front and back, or elect to sit inside the large and vibrant restaurant. Bella, the restaurant robot, comes out to assist the team and is popular among the kids, especially for delivering birthday cake to the table. Keep an eye out on Tres Mexican’s social media channels for up-and-coming music nights, a favourite among the locals. For those who live nearby, Uber Eats is also available. Opening hours: Tuesday-Friday 5-9pm; Saturday and Sunday noon-3pm, 5-9pm Tres Mexican I 132 Nepean Highway, Seaford I www.tresmexican.com.au I tresmexicanau

P: 9785 3010 tresmexicanseaford

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The Hop Shop You could be forgiven for thinking you were at a brewery in Byron Bay or an inner-city hipster hangout when you pull up a seat at The Hop Shop in Frankston. This place totally owns a cool, edgy vibe for locals and visitors to enjoy an afternoon session or a few evening drinks. The business partners took over the location three years ago and have surged ahead to make it their own. Owneroperator Ed Cox spent five years brewing craft beer before this project. “It’s been great to watch the place develop its own sense of The Hop Shop I 26 Playne St, Frankston

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community and character,” he said. The beer garden at the front comes into its own when the roof retracts and the area becomes an outside venue. Stepping inside, you’ll be impressed by the long bar that offers 18 tap beers as you relax on lounges or grab a stool at the high tables. At the bar you’ll also find an extensive selection of locally made wines, distilled spirits, ciders and more. Margaritas, Aperol spritz and negronis are among the popular cocktails that can be ordered. During the colder months, the fireplace inside gives a warm, cosy feeling. Out the back, an P: 0405 137 969

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outside bar area buzzes and is a perfect size for group bookings. Soulful tunes dominate the playlist, with occasional funk and disco added to the mix. Food hasn’t been forgotten, with the bar menu, delicious eats from Bang Bang of Mordialloc, and the crew making Asian hawker food for you to buy. The bottle shop sells a great range of beers, wines, spirits, ciders and more, and there’s some very on-brand merch that’s popular with the customers. Opening hours: see website thehopshop

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Treand at Baxter Valley Estate At Baxter Valley Estate, Treand restaurant offers a perfect blend of gourmet dining and scenic tranquillity. Treand is all about exceptional cuisine. The menu celebrates seasonal produce from its own vegie patch and fruit trees as well as excellent produce from the neighbouring farms. It uses the fishmonger’s freshest catch and the local butcher’s best cuts to create a menu that is fresh, local, and always changing. Enjoy the succulent steak paired with estate shiraz or savour the duck alongside the signature estate pinot noir. From winemaking to the cellar door and restaurant, guests are treated to a truly special visit. No matter your level of wine knowledge, the Treand team pride themselves on their friendly and approachable service. From the moment you arrive, you're made to feel right at home.

With just 1.4ha under vine, Treand offers a boutique experience and an impressive range of estate-made wines. From elegant pinot noir to robust cabernet merlot, there's something for every palate. The estate grapes are hand-picked and the wines are made on site, so every step of the process involves family and friends. As the weather warms, enjoy the outdoor courtyard, or take a leisurely stroll around the dam, shaded by graceful willow trees. Treand at Baxter Valley Estate is more than a restaurant; it's a gateway to delectable flavours and natural serenity, making it a must-visit for food and wine enthusiasts. It’s open Monday-Thursday for groups of 15-plus, and Friday-Sunday for a la carte lunch, and is also available for private events. Opening hours: Friday to Sunday noon-4.30pm, Thursday noon-4pm December only; closed public holidays

Treand at Baxter Valley Estate 165 Baxter-Tooradin Rd, Baxter I P: 5977 9969 I www.treand.com.au

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Nature Café Bar

Frankston's beloved vegan café, Nature Café Bar, has embarked on an exciting transformation, evolving into a captivating evening venue while maintaining its seven-day-a-week breakfast and lunch service. From Thursday to Saturday, the café morphs into the Jungle Bar by Nature Café Bar, staying open until midnight and offering an enticing selection of exotic cocktails, wines, and on-tap beers. By evening, Nature Café Bar is a vibrant destination filled with music, funky décor, and a creative drinks menu featuring cocktails with unique ingredients, specially created on site by its skilled mixologists. It’s the perfect place to explore adventurous flavour combinations and try something you have never tasted before. The outdoor courtyard provides a cosy private space adorned with colourful murals and fairy lights, while ample seating on couches indoors allows for relaxation and conversation. By day, Nature Café Bar continues its commitment to plant-based cuisine, offering modern interpretations of traditional meat dishes using such ingredients as mock meats, vegan eggs, tofu and legumes. It all tastes as amazing as it looks. The café welcomes guests of all ages, providing a family-friendly environment to enjoy healthy, satisfying, meat-free fare. Nature Café Bar also indulges sweet cravings with a range of plant-based desserts, including smoothies, cakes and smoothie bowls made from fresh fruits and superfoods. Whether you seek a wholesome breakfast or lunch, a quick meal to go, or a laid-back evening spot for captivating cocktails, Nature Café Bar caters to a diverse range of tastes, promising a delightful culinary experience for all. Opening hours: Monday-Wednesday 8am-3pm; Thursday-Friday 8am-midnight; Saturday 9am-midnight; Sunday 9am-3pm. Thursday-Sunday Jungle Bar open until midnight.

PHOTOS AND WORDS BY RICHARD CORNISH Nature Café Bar I 1-3 Thompson St, Frankston I P: 9781 5183

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www.naturecafebar.com.au I

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Flourish Café For more than 15 years, Maree and Bernie Hutchins have been serving up great food and entertainment at Flourish Café on Olivers Hill. This licensed Frankston South café is known for its warm hospitality and family atmosphere. Drop in and discover the friendly service at Flourish. Are you a morning person? Flourish Café is ready and waiting to help kick-start your day with brekky eggs, brekky bowls, delicious crepes and pancakes. Would you like coffee or juice with that? At lunch, guests can settle in or grab and go. The mouthwatering menu of hot and cold options includes lasagne, quiches and frittatas, all served with salad. Rolls and sandwiches made using fresh ingredients are favourite takeaway items. For an afternoon pick-me-up, accompany your caffeine hit with a sweet treat. You can’t go past the yummy cakes made in house. Then there’s the evenings. From November, nights at Flourish are focused on fun, with special themed dinners and events throughout summer. Check the website for dates. Live music, Friday happy hour and pasta and parma nights have secured the popularity of Flourish as the go-to venue for entertainment. Celebrating a milestone? Flourish has high teas on selected Sundays and is available for functions on request. A long-time favourite, Flourish Café continues delighting customers all day, every day. Opening hours: daily 8am-3pm; check website for events Flourish Cafe I 44 Norman Ave, Frankston South I P: 9787 8489; 0425 753 152 I www.flourishcafe.com.au I

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FROM BEAN

Doing good business with good people

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Brewing more than just coffee, Revolution Coffee Roasters is the embodiment of dreams and dedication. In their Somerville roastery and cafe, coffee is a passion for husband and wife team Paul and Tonette O’Brien. Their business is a tale of two expats – Paul from Sydney and Tonette from Ireland – who were inspired by a life-and-death health battle and took a leap of faith to embark on a mission to redefine their life and coffee experience. “We started the business at home in 2018, selling coffee to family and friends,” Paul said. “We quickly expanded into our Somerville warehouse six months later. With the café opening in mid2023, it’s a pleasure to finally share our passion with the local community.” The heart of Revs, as it's fondly referred to by regulars, is the enormous light-filled café. Walk in and you'll be greeted by an ambience that Paul said was selfishly built around their preferences: the artwork, the fit-out, and the bright orange coffee machine. "We never had a masterplan; it was just literally what we enjoyed, and it turns out a lot of people enjoy it too.” It’s an atmosphere that engages all the senses in a space where conversations flow as effortlessly as the coffee. But what sets Revs apart goes beyond the ambience. Every element of the business is local, and Paul and Tonette are firm believers in "doing good business with good people”. Local suppliers, many of whom are also customers, provide the ingredients that elevate the café’s food offerings to the same high standard as their coffee. Coffee beans, the star of the show, are roasted on site, and it's

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here the Revs team really work their magic. “We’re obsessed with big, bold flavours,” Paul said. “We’ve spent years perfecting our roast profile to balance big and bold without the bitterness. It’s easy to complicate coffee so we aim to keep it beautifully simple. We offer light, medium, dark roast and decaf – in plain English, nothing pretentious.” It's this obsession with the perfect roast that has carved a niche for Revs. Education is a cornerstone of Paul and Tonette’s philosophy and central to their mission. In addition to their comprehensive barista training for wholesale partners, they recently opened Revs Coffee College to the public. Their Barista 101 course equips novices with the skills to create coffee in just three hours – a pathway to satisfying the Peninsula's growing demand for coffee specialists. “It gives me a lot of pleasure to share over 20 years’ experience in the Coffee College,” Paul said. “Furthermore, we can close the loop by placing students into roles through our café partnerships and business networks, so it’s a real win-win for local business and the economy.” Paul and Tonette's zeal is driven by a desire to live and work locally. Their love of the Peninsula lifestyle and their commitment to moving here permanently was cemented during a challenging period when Tonette was battling cancer. It was this realisation that prompted them to start Revs, and it's why they've made it their mission to keep things local. "Life's too short for boring coffee" is their motto, and it's one they've fully embraced. In the end it's about more than just a cup of coffee; it's about a revolution in the way they savour life on the Mornington Peninsula. Opening hours: Monday-Friday 6.30am-2pm Revolution Coffee Roasters 5/5 Speedwell St, Somerville P: 1800 844 955 www.revolutionroasters.com.au FB: revolution.roasterss INSTA: revolution.roasters

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FROM VAT

Embracing the spirit of change for a better world

In Seaford's bustling industrial landscape, a quiet revolution is under way. That Spirited Lot Distillers is proving it’s more than a distillery; it’s a change-maker. It’s the story of a team that continually seeks to redefine the essence of crafting exceptional spirits, and it all started with a vision for something better.

Back in 2016, brothers Jon-Paul (JP) and Chris Willigenburg teamed up with sisters Sarah and Kate Barton to reshape the spirits industry. Their driving force is to be innovators of change for the better, to shift norms and make

sustainability, quality and flavour the heart of their craft. For them, doing better isn't an option; it's an obligation. Their mission includes a focus on sustainability and setting new standards of honesty, transparency, quality, ethics and education in the spirits industry. Theirs is a distillery that doesn't merely offer products; it provides experiences. Their sustainability efforts aren’t just admirable; they’re pioneering. Consider their commitment to the environment. From their production methods to ingredient-sourcing and waste management, sustainability is integral to their operations. Even the way they power their distillery reflects their dedication. A large rooftop solar panel grid of 43 panels adorns their Seaford building, generating an average 85kWh of clean, green energy daily. To date, this has saved an astounding 21.7 tonnes of CO2, equivalent to planting 558 trees or not driving 87,000km.

The team don’t stop at energy efficiency; they also ensure their spirits are made with sustainability in mind. The bottles are crafted from recycled glass and the corks are sourced from sustainable materials, creating 100 per cent recyclable packaging. Waste reduction is a priority, with Peninsula BLVD ingeniously using leftover botanical ingredients from the spirit-making process in its syrups. Their commitment to sourcing and preparing spirits from Peninsula and organically grown ingredients further underscores their ecoconscious approach. They've taken the extraordinary step of using grape waste products from various Australian wine regions in the production of some of their spirits, significantly reducing organic waste. Waste recycling practices extend beyond their production, with water, grain and organic waste taken to be recycled by the Peninsula farming

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industry, supporting both livestock and agriculture.

In recognition of their unwavering commitment to sustainability, the team were fittingly honoured with the 2023 Sustainable and Environment Business Award by the Frankston Business Collective. The team’s philosophy is simple yet profound. They don't merely consider those who purchase their spirits as customers; they treat everyone as a client. This isn't just semantics; it's a transformation in how business relationships are perceived and conducted. Whether you're a wholesaler or a retail customer, when you choose their spirits, you become a part of something bigger. You become a brand ambassador for That Spirited Lot, representing the team’s commitment to exceptional experiences. This dynamic approach stems from the belief that every interaction is significant. Conversation and education are their tools for driving change. By understanding not just the occasion but the unique tastes, needs and desires of their clients, they provide personalised recommendations. The goal is not just to make a sale, but to help clients shine, to feel good about and be confident in their choices. Success in the world of That Spirited Lot Distillers isn't merely a purchase; it's about creating better interactions, better clients, and ultimately a better world. Opening hours: Wednesday and Thursday by appointment; Friday noon6pm; Saturday and Sunday noon-5pm That Spirited Lot Distillers Unit 4/42 Hartnett Drive, Seaford P: 0405 022 369 thatspiritedlot.com.au FB: thatspiritedlot INSTA: thatspiritedlot

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Mount Eliza MORNINGTON Mount Martha

WILDGRAIN MORNINGTON

Along the coast of Port Phillip, where the angling boats banter and the yachts hoist their sails, is the place where families gather and visitors connect. Streets meander with their leafy guardians swaying and eclectic villages buzz with the sound of shoppers, diners, music and laughter. This is the space where desired real estate, excellent education and endless entertainment collide to provide a very special life. Coffee culture rules in these villages, with global food and live music venues just around the corner and the Mornington Peninsula winery trail only moments away. Gather your friends to find farm-fresh organic produce and award-winning fine food merchants, wine bars and distilleries, or venture into one of the coastal pubs with seafaring folk to enjoy a Peninsula-made brew. Diversity reigns from the undulating thoroughfares of Mount Eliza and Mount Martha to the windswept salty streets of Mornington and the rural plains of Moorooduc. The industrial estates of Somerville and Mornington overflow with art, food and coffee-crafting innovators who are driving the metamorphosis of a region that is determined to expand and stand on its own two very creative coastal feet. Premium Italian, Mexican and waterfront seafood dining delivers while the wide selection of wineries offer up long, lazy tastings and grazings. So close to Melbourne and yet far enough away, come stay with people who understand hospitality. From cellar door to luxury getaway, there’s more to explore than ever before on the Mornington Peninsula. 400 Gradi 67 Assaggini 77 Battett Lane Sandwich Bar 175 Benton Rise Farm 65 Biscottini Café 64 Blackbird Café 72 Bütterken Bakery 69 Café Mercetta 71 Canadian Bay Hotel 73 Chief’s Son Distillery 60 Chocolat of Mornington 63 Cptn Jack’s 79 Devilbend Farm Beer 54 Dromana Estate 58 Horribly Healthy 78 Le Feu Mornington 70

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Main Street Market 170 Mount Eliza Farmers’ Market 171 Mr Jackson 68 Mt. Terrasse 56 Peninsula Beverage Co. Mornington 75 Pika Sushi 66 Prodigal Coffee Roasters 138 Revolution Coffee Roasters 42, 52 Smokers Butchery 173 Somerville Egg Farm 62, 128 Squires Loft 48 Tully’s Corner 50 Via Battisti 61 Wildgrain 76 Yo My Goodness 74 Zambrero Mornington 78 eatdrinkmornpen

SOMERVILLE Tuerong MOOROODUC

CAFE MERCETTA

PIKA SUSHI

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Dine like a Chairman at Squires Loft

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Squires Loft Mornington If you're looking for a fine-dining steak restaurant, we have the perfect place for you. Squires Loft Mornington was born from Siller and Deborah Bello's desire to enjoy a premium dining experience with a relaxed vibe, mixology-focused bar and an impressive wine list in the heart of Mornington. There is no other restaurant like it. As you walk through the door, you know you're somewhere special. Every detail has been considered: the elegant soft furnishings, the floor-toceiling glass wine display in the centre of the restaurant, the leather-bound menus and the stunning copper beer taps on the bar. Siller and Deborah wanted to deliver a wow factor and an experience unlike any other on the Peninsula. Known as the Steak Specialists, their extensive menu includes the finest Australian-bred cuts of beef from Victoria's Gippsland district and northern NSW. The Squires Loft philosophy is simple: a perfectly cooked steak every time. The grill is managed by two expert steak chefs who don't disappoint. Whether you're a medium-well done steak-lover or prefer a walk on the blue side, these guys know how to impress. Beyond the plate, the Squires commitment to service is second to none to ensure an elevated experience. Siller and Deborah understand that a relaxed vibe makes for a great night and their fine-dining service makes a restaurant experience exceptional. Even the music is a considered curation of jazz and blues to keep the mood and atmosphere humming. As food connoisseurs, the pair introduced a super-premium specialty steak and burger option called the Chairman Selection. The steak flavour profiles include a 150-day grain-fed Black Onyx pure Black Angus ribeye with a marble score of 3+, offering a mouthwatering taste and tenderness to take your tastebuds to another level. The 500-day grain-fed Black Onyx pure Black Angus scotch fillet, with a marble score of 7+, is cooked medium, leaving it tender and rich in flavour. Eye fillet connoisseurs can't go past the infinite Wagyu eye fillet that's

more than 500 days grain-fed, with a marble score of 5+. This cut is incredibly tender and has a lovely mouthfeel and an unforgettable flavour. Combined with the perfect char, it's a steak experience that will stay with you for ever. The Chairman Selection cattle are fed a secret grain blend that adds a unique flavour profile. Dressed with a perfectly balanced sauce, it's a meal to remember. The Chairman burgers are accompanied by a Peruvian chimichurri specially made and handed down over four generations and are only available at the Mornington restaurant. Squires Loft is also famous for its 15-hour slow-cooked pork and beef ribs marinated in its signature South African Squires Loft baste. All Squires Loft cuts have a specific flavour profile, and once anointed with the signature baste and paired with one of their unique sauces, they deliver a steak like you've never experienced before. Even the chips, calamari or fried onions are special at Squires Loft Mornington; they're cooked in cottonseed oil for a cleaner flavour which is filtered every night for a fresh, clean taste. Siller and Deborah have sourced more than 80 per cent of their wines from the Mornington Peninsula. They've also introduced a chairman list of sommelier-curated wines to accompany the Chairman Selection of dishes. The expertise of these pairings is clear from the first sip. In particular, they're proud to support South Australia’s Munda Wines, the first Indigenous winemaker in Australia, whose vibrant wines are of excellent quality. They also took their cocktail menu seriously. From an original selection of more than 70, they chose the best-tasting 18 cocktails then worked with a mixologist to ensure all the chosen cocktails had the perfect blend to please all tastebuds. And you won't find syrup behind the bar; every ingredient is fresh, and all the spirits are top shelf. It’s no wonder locals and travellers flock here, given the inviting atmosphere, fabulous staff and service with an impressive menu. Opening hours: lunch Saturday and Sunday noon-3.30pm; dinner Tuesday to Thursday 5.30-10pm; Friday-Saturday 5.30-11pm; Sunday 5.3010pm

Squires Loft 104 Main St, Mornington P: 5976 8482 www.squiresloftmornington.com.au

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Tully’s Corner Tully's Corner is a bustling hub that has become a cornerstone of the Mornington community. From humble beginnings as a fresh fruit and vegetable farmgate, it has evolved into a multifaceted destination, encompassing a deli, grocery, butchery, flower shop, juice bar, café, in-house kitchen and stockfeed store. This family-run business, situated on a converted 16ha farm, has a charming and authentic country feel that will make you want to slow down and enjoy all it has to offer. The bright colours and alluring fragrance of fresh flowers welcome you as you enter. The vibrant selection of blooms includes natives, well-loved classics and a few surprises, from proteas to peonies, tulips to dogwood blossoms. Catering to every taste and occasion, these beautiful flowers will add a touch of natural elegance to any setting, The mainstay of Tully's is its extensive fresh fruit and vegetable section, with an impressive variety of seasonal produce sourced primarily straight from Peninsula farms. Where seasonal conditions mean a favourite might not be available locally, produce will be sourced from a little further afield, ensuring you always have the very best quality fresh items. The shelves brim with an abundance of hand-picked produce, reflecting Tully's commitment to showcasing the best of the region's harvest. Tully's also stocks a great range of grocery goods, including local honey, jams, biscuits, mueslis, pasta, sauces and spices. From freshly baked breads to rare European delicacies, Tully's offers a unique shopping experience that celebrates both familiarity and discovery. The Continental deli is full of European-style delicacies, from Italian deli meats and Polish sausages to marinated olives, local cheeses such as Boatshed and Main Ridge Dairy, and smoked hams from Andrews Choice in Melbourne. You will also find nitrate-free ham, vegan cheese, and dips and snacks catering to a wide range of dietary requirements. The kitchen provides convenient solutions for those on the go, with freshly prepared dishes all crafted daily using the highest quality ingredients. From Tully’s Corner

seasonal salads to indulgent fruit platters, these products are a welcome solution for those busy times when you don’t want to compromise on taste and nutrition. The store's premium butchery section offers an impressive selection of preservative-free Australian meat including grass-fed beef, sausages made on site, poultry, and ethically sourced fresh seafood. Butcher Glenn and his team prepare the meat themselves so you can be sure you are always getting the finest cuts. If all this shopping makes you thirsty, stop for a juice at Tonics Juice Bar. With refreshing cold-pressed juices, smoothies, and wholesome snacks such as protein balls and wraps, Tonics offers a range of vegan, gluten-free and sugar-free options, perfect for health-conscious patrons seeking a delicious and revitalising refreshment. If you want to linger a little longer, have a break at The Apple Espresso Café. Guests can enjoy a variety of beverages and wholesome cooked food made fresh each day on site or sourced from local suppliers. In winter enjoy the toasty fire inside, or in the sunshine relax on the newly expanded grassed area outside. In line with its commitment to sustainability, Tully's actively works to reduce food waste. Leftover bread finds new life as delectable stuffing for roast chicken cooked daily, while overripe fruits are ideal for flavourful smoothies. Remaining scraps that cannot be repurposed are used to feed the store's resident cows. Tully's Corner is a vibrant embodiment of the rich culinary tapestry that the Mornington Peninsula has to offer. Through its unwavering support for local suppliers, unbeatable quality and exceptional service, Tully's remains a beloved cornerstone of the community, inviting all to savour the essence of local, authentic food. Daily opening hours: Tully’s Corner Produce Store 7am-6pm; Tully’s Flowers 7am-6pm, florist available 9am-5pm; Tonics @ Tully’s 7.30am5pm; Apple Espresso Café 7.30am-5pm; Tully’s Stockfeed & Rural Supplies 8am-6pm Monday-Friday, 8am-5pm Saturday and Sunday; Diaco’s Garden Nursery 9am-5pm

630 Moorooduc Highway (cnr Wooralla Drive), Mornington

P: 5978 8715

www.tullys.com.au

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Revolution Coffee Roasters While the Mornington Peninsula is no stranger to inviting coffee shops, there's a fresh player in Somerville changing the game. With top-notch coffee beans roasted on site, expert brewing and a carefully curated menu, Revolution Coffee Roasters is serving up some seriously good vibes. Walking into the airy, light-filled interior of Revs, as it’s affectionately known, is like stumbling into the pages of a design magazine, with colourful murals from Peninsula artists painted on the walls, plenty of timber and greenery, chic furnishings, and even a retro ’90s Street Fighter II arcade game. It’s also dog, pram and child-friendly, with plenty of space for everyone. Revs opened its sprawling Somerville roastery in an industrial sector of the neighbourhood in 2018, with the café unveiled in mid-2023. ‘Life’s too short for boring coffee’ is its tagline, and true to its word, every cup at Revs is carefully prepared by trained baristas to satisfy your coffee cravings. Owners Paul and Tonette O’Brien invested years researching and perfecting their roasting technique, and they maintain strong partnerships with coffee suppliers who adhere to ethical, transparent business practices. Best known for their sweet, dark roasts that are big and bold, you can find their coffee throughout Australia, or take some home for yourself, with freshly roasted beans for sale at the cafe and online. Expect to find other drinks on the menu, including hot chocolate, juices and smoothies, but stick to a cup of espresso or drip to fully appreciate Revs’ thoughtful sourcing. Pair an award-winning pastry or baked good delivered fresh from Chocolat in Mornington to perfectly complement the exceptional beverages. For a unique coffee experience that looks as good on Instagram as it is to drink, Revs should be permanently on your radar. Opening hours: Monday-Friday 6.30am-2pm Revolution Coffee Roasters I 5/5 Speedwell St, Somerville I P: 1800 844 955 I www.revolutionroasters.com.au I

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Devilbend Farm Beer Welcome to Devilbend Farm Beer. That is exactly how you feel instantly on arrival. A recent addition to the Mornington Peninsula, this beer-lover’s paradise feels as though it’s always been here.

The 34ha property in Tuerong was bought by fourth-generation Mornington Peninsula farmers Mike and Paula Shaw with the hope of reintroducing a form of agriculture to the old apple farm. Devilbend Farm Beer now grows barley and hops on site, all used to brew the beers. "Growing barley and hops here on site is what makes Devilbend so unique,” said general manager Jacob. “When you visit the venue you can see where your beer comes from. We call it our paddock-to-pint philosophy. Our aim is to showcase what we grow and raise on the farm in the venue as well. We feed our cattle with spent beer grain, grow herbs and seasonal vegetables for the restaurant. It’s all about sustainability and giving people an authentic experience when they come to Devilbend.” Many of the materials and pieces from the original farm and the farm businesses that followed can be found repurposed both inside and outside the venue, adding such authentic touches. Paying homage to the past is evident along the impressive main bar, which is partially

made with the wood from the old packing shed that was used to store apples. Even the old corrugated iron roof has been repurposed to clad the walls inside and out. In contrast, the state-of-the-art brewery shines like new and produces beer from three vessel 15HL system. The venue has 10 beer taps, including four 840-litre serving tanks. This allows four brews to be poured directly from the tank. Head brewer Michael said: “We are one of a few breweries in Australia with a koelschip. The koelschip is a traditional method of cooling wort, while also allowing the wort to absorb yeast and local bacteria in the air. This can spark its own spontaneous fermentation, adding to the unique flavour of our beer.” The four core beers on offer are Pale Ale, MidStrength, Dark Ale and Lager, and an extensive variety of seasonal tap beers are available as well as limited-release packaged brews. You’ll also find a selection of ciders, wines and nonalcoholic beverages. The restaurant menu is a paddock-to-plate experience designed to highlight the produce grown on the farm, paired perfectly with the farm’s beer. “Beyond that, we aim to support local producers too, bringing you a food and drink offering that reflects the very best of the Mornington Peninsula,” Jacob said. The 14-hour braised short rib is a menu favourite, with plenty of other options from the paddock to share and enjoy with your favourite drop.

Devilbend Farm Beer I 990 Stumpy Gully Rd, Tuerong I P: 5979 8462

I www.devilbend.beer

This family-friendly farm also offers a kids’ menu and has a huge playground that will keep the kids happy and occupied for hours. The annual Oktoberfest is the perfect time to taste Michael’s German-style beers with a German menu that’s a feast for all the senses. In fact, Michael’s brewing education was in Germany, and he’s known as Schnitzel to his team. Check the website for dates. Whether you’re dropping in for a pint at the bar or looking for a relaxed place to sit back with family and friends for the afternoon and enjoy a beer and great food, hop to it and head to Devilbend Farm Beer. Opening hours: Wednesday-Sunday 11am-7pm

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Mt. Terrasse Some would say Mount Eliza’s sunniest spot is the middle of the village where the five roads meet, and that’s where you’ll find Mt. Terrasse, pronounced ‘Mount Teh-Russ’. With its distinctly European vibe, Mt. Terrasse is a bar, espresso bar and bistro all in one. Stunning décor and the highest quality furnishings can be seen at every turn, and every detail – from the wall tiles to the glassware – has been personally overseen by owner Boyd. “I love our sunkissed outdoor area and wanted to create something unique to the area that reminds people of the atmosphere of parts of Europe,” he said. “It’s a culture I loved, and enjoying aperitifs and food with a drink is becoming more and more part of our culture too.” You can choose to sit on the expansive outside terrace taking in the sun or inside at the bar on a bench seat or at one of the high or low tables. With bifold doors opening on to the terrace, inside quickly becomes outside with an open air feel. The wine selection is a blend of local, Victorian, interstate and international labels. “Supporting local is important, alongside giving customers an experience,” Boyd said. The variery of beer includes tap beer in Belgian beer glasses and pints, and European bottled beers in their own unique glasses. There is a European twist and feel to drinking socially. The ethos is set around having a balance of both draught/lagers and craft beer on tap for both traditional and trending drinkers. The standard line-up is draught, German lager, Tropical PA, Hazey PA, IPA and PA. This will vary with the taps rotating by season:

Mt. Terrasse

Shop 2/87 Mount Eliza Way, Mount Eliza

fruity or sours in the warmer months and darker ales or stouts appearing during the colder months. The Mt. Terrasse expresso bar proudly serves barista-made coffee using award-winning Industry Beans. If you’re too pushed for time to enjoy your cup at the bar, window service is available so you can simply order, grab and go. There are two coffee bean blends that deliberately suit two different styles of coffee: one blend for black coffee and another for milk. The black coffee blend is seasonal, changing four times a year for variety. It’s hard to resist the patisserie display cabinet offering some of the Peninsula’s best patisseries and bread to enjoy with your coffee or as a sweet treat after a savoury dish. The bistro menu is somewhat tapas-like without being limited to Spanish cuisine. It includes cheese dishes, charcuterie, and a range of small plates with a selection from the grill and an array of fresh, seasonal produce. The menu changes with some staple options and can include lamb cutlets, seafood/fish of the day, quality steak cuts, grilled mushrooms, tomato with goat’s cheese and frités. You can select individual cheeses on special from the cheese cabinet or order wine and cheese flights. For those who want to pair drinks with more than cheese, the Mt. Terrasse graze ‘n cheers flights feature as specials a glass of chablis avec chèvre, pinot noir and pate de canard, Shiraz et Prosciutto/Jamon/mushrooms or champagne and oysters/caviar. There are also flights featuring delicious bites paired with the many beers from the tap and imported bottle range. It hasn’t taken long for Mt. Terrasse to become known for its Instagrammable raclette experience, curated from Boyd’s time living in Switzerland. Raclette is a French word meaning ‘to scrape’. Using a traditional machine imported from Switzerland, bubbling melted and oozy Swiss cheese is grilled then scraped over artisan breads, potatoes, pickles, meats and more before your eyes. You can also choose to have raclette melted over any menu item, from a Wagyu beef special or prawns, lamb, la frites or vegetables – in fact, anything. From time to time, different styles and strengths of raclette will be featured, such as smoked, peppered or extra strength. This is one for the cheese fans looking to indulge themselves. An uber-cool playlist provides extra atmosphere at Mt. Terrasse, and over the weekend it’s also the place for some live music out on the terrace. Whether you are a Mount Eliza resident or frequent the village, a visitor passing through or a regular shopper at the monthly Mount Eliza Farmers Markets, there’s no better place to socialise, enjoy delicious dining and drinks, and ‘people watch’ than Mt. Terrasse. Opening hours: early until late; check website

www.mtterrasse.com.au

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Dromana Estate Conveniently located at the gateway to the Peninsula wine region, Dromana Estate provides a first port of call for your wine-tasting adventures. Established in 1982, Dromana Estate has consistently delivered premium-quality wines to the marketplace and remains at the forefront of winemaking in the region. As one of the largest winemakers on the Peninsula, its three labels – Dromana Estate, Mornington Estate and Tuerong Park – are all well-known for producing superior classic coolclimate maritime styles. Chief winemaker Peter Bauer has been crafting outstanding French varietals at Dromana Estate for the past 10 years. He and his team adhere to the highest standards of viticulture with a philosophy that embraces minimal interference to produce award-winning wines that reflect the time and place in which they were created.

Dromana Estate

By keeping the use of fungicides to the absolute minimum and endeavouring to use organic options when available, the result is beautiful premium wines that are sustainable and ecofriendly. Dromana Estate has always believed in using minimal preservatives throughout wine production, including during fermentation and filtering, which allows the natural flavour of the wine to shine. Post-2019, no animal products have been used in any stages of the wine production, denoting the 2019 and subsequent vintages as vegan-friendly. The range of varietals available is extensive, including the staple Mornington Peninsula favourites of chardonnay and pinot noir along with such other options as sparkling rosé, sparking shiraz, blanc de blanc, botrytis, viognier, fume blanc and gewürztraminer. Housed in the magnificent heritage-listed Tuerong Park Homestead, the estate restaurant offers casual dining overlooking the beautiful gardens. Dine inside the newly renovated restaurant or take a seat out on the terrace and admire the views and live entertainment while sampling some of the Peninsula’s finest produce. Try the wine-matched menu with its homemade pastas, grass-fed beef and fresh seafood delivered daily, or simply share a cheeseboard and a bottle of wine.

555 Old Moorooduc Rd, Tuerong

P:0420 628 085

The cellar door offers all current wines available for tastings, along with a share plate menu for you to enjoy while the friendly, knowledgeable team take you through a guided tasting. From Friday to Sunday you can also enjoy a specially prepared picnic in the peaceful grounds, perfect for that romantic occasion or to give the children space to run around during the warmer months. Special events including wedding packages can be catered for with a variety of inside and outside spaces available to host your function. A charming self-contained cottage at the back of the main homestead provides accommodation for up to five people. On arrival you will find an award-winning bottle of wine with a fruit and cheese platter as well as a basket of breakfast goodies for your first morning. In the warmer months, Dromana Estate hosts the Soul Market, a festive foodie and makers’ market with stalls featuring art, fashion, home products, jewellery, and personal care items; food trucks with dishes from around the world; local craft beer, wine, champagne and cocktails; and live music to create the ambience or to dance the evening away. Follow the estate’s socials for more information. Opening hours: check website

www.dromanaestate.com.au

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Chief’s Son Distillery Tucked away in leafy Somerville is where you'll find the only small-batch single malt whisky distillery on the Peninsula. Chief’s Son Distillery was established in 2013 by husband and wife Stuart and Naomi McIntosh, whose love of whisky was passed down by their parents and grandparents. Launching their award-winning whisky in 2019, Naomi and Stuart run every aspect of the distilling process, from sourcing premium artisan ingredients to hand-selecting the barrels in which their whisky is aged. Stuart designed the still to ensure it captured the rich oil that gives their whisky its rich mouthfeel and flavours. While whisky will never leave their hearts, they've broadened their horizons and created a new award-winning single malt vodka they hope will bring people together in the same way. And they're very excited to share it with the world. They’ve affectionately named it N7 in honour of Naomi’s dedication to the brand. “Chief's Son has always been singular in focus, and this vodka continues this focus,” Naomi said. “It’s triple distilled and made from malted barley to create a lifestyle sipping vodka that’s perfect for all occasions, with a deep, tantalising vanilla that explodes through your palate.” A visit to the distillery door is a must for all whisky and vodka-lovers. The beautifully lit room full of deep navy walls and crystal-clear glass cabinets holds their impressive collection of whisky and vodka. While savouring classic whiskies, you'll learn about their history and can watch the distillery in action below. The staff will talk you through each whisky, describing how each is made and giving an insight into the tastes and smells you're experiencing. Get up close and personal on a guided distillery tour and taste the whisky straight from the barrel with the distillers. Gift vouchers are available and bookings are required for distillery tours, with walk-ins welcome for whisky tastings. Opening hours: Monday-Friday 10am-4pm, Saturday 11am-4pm, Sunday 11am4pm from November to January. Check website at other times Chief’s Son Distillery I 25/50 Guelph St, Somerville I P: 9013 0859 I www.chiefsson.com.au I

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Chiefs Son Distillery

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Via Battisti On bustling Lochiel Ave in Mount Martha you’ll find the welcoming haven that is Via Battisti, a popular café whose owner, Dan Force, has a genuine passion for hospitality and people. When you step into Via Battisti you're greeted with a friendly atmosphere Dan has carefully crafted. It's a place where excellent food and beverages are served amid lighthearted banter between staff and their valued customers. The Battisti Familia, as Dan calls her team, is the heart and soul of the establishment, with some staff working with her for nearly a decade. Dan has been at the helm since 2013 and has overseen two renovations in order to bring her vision to life. With dark timber and soft lighting, it has an inviting European feel, reminiscent of a cosy wine bar. One of the cafe's drawcards is its specialty coffee, sourced from Square One, an independent roaster in Cremorne. It also champions eco-friendly initiatives by promoting reusable Huskee cups to tackle single-use waste. The food is made in house daily using Peninsula ingredients where possible, and includes a variety of delectable paninis and ciabattas, generous serves of lasagne, moreish brownies, delicious carrot cake, and seasonal offerings such as soups and salads. Dan takes pride in serving non-fussy but exquisitely prepared breakfast items: think fluffy scrambled eggs, homemade baked beans, and avo smash. The breakfast burrito with housemade salsa is a standout, inspired by Dan's time in Los Angeles. Specialty pastries are sourced from Mornington bakery Chocolat, with vegan treats from Conscious Cravings to round out a menu to satisfy everyone. Beyond its culinary delights, Via Battisti is also fully licensed, offering an impressive selection of Peninsula wines, beers and cocktails. At Via Battisti you can savour every bite, enjoy every sip and become part of the Battisti Familia. Opening hours: Monday-Sunday 7am-4pm Via Battisti

26 Lochiel Ave, Mount Martha

P: 5974 4999

www.viabattisti.com

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Somerville Egg Farm Somerville Egg Farm is a must-visit destination for lovers of fresh, local produce. Specialising in free-range eggs from chickens, it also sells duck eggs along with honey, apples and herbs – all locally produced – freshcut flowers, potatoes and more. For those with their own chooks, the specially mixed chicken feed will make your backyard chickens feel like royalty, and they will likely reward you with the most delicious and nutritious eggs they have ever laid. There’s also bagged manure that has been aged and is a favourite of gardeners from all around Melbourne. Browse the selection of handcrafted, small-batch pasta and sauces from Peninsula company Island Pasta.

Somerville Egg Farm

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Cnr Eramosa Rd West & Binnak Way, Moorooduc

Visiting Somerville Egg Farm is like stepping back in time in the best possible way. Everything feels authentic and is all home-grown or handmade. Bring the kids when you come to buy eggs, as besides the chickens you may be able to see the resident maremma sheepdog, the friendliest tame little goats, alpacas and even emus. If you like your eggs really large, there are also emu eggs for sale at limited times of the year. Here you can really see the inner workings of a true farm. It’s a delight to see the animals so well cared for and grazing happily in the green pastures. If you don’t have your own chickens at home, it’s a great way for children to understand where their eggs really come from. The Napolitano family have owned and operated the farm for more than 45 years, and they are dedicated to providing customers with premium eggs that are affordably priced. They are passionate about caring for happy and healthy chooks, and you can taste the results in eggs that are flavourful, fresh and full of nutrition. Opening hours: Monday-Friday 8am-4.30pm; Saturdays 8am-12.30pm; closed Sundays and public holidays

P: 5977 5405

www.somervilleeggfarm.com.au

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Chocolat of Mornington It is a slice of Parisian chic in Mornington. Browsing the glass showcase cabinets at Chocolat of Mornington is like walking into a French patisserie in Paris or Lyon. There is one very serious problem when you visit: you’ll want to sample everything, and you may never want to leave. Chocolat is known for its flaky pastries, decedent petit fours, rich, silky mousses and delectable cakes. Its croissants are famous not just on the Peninsula but across Melbourne. The light, crisp crescent shell shatters as you bite into it, revealing layers of buttery deliciousness ideally suited to an artisanal berry jam. It is made even better washed down with Chocolat’s silky-smooth coffee. The puffy, fluffy jam and Nutella-filled doughnuts will Chocolat of Mornington I ChocolatOfMornington

Shop 6/59 Barkly St, Mornington chocolatofmornington

have you groaning in delight as your lips and fingers are coated in sugar, and you’ll feel like you’ve crossed the rainbow into Oz when you set your sights on the brightly coloured macaroons, fruit-topped custard tarts and glorious fruit and chocolate-topped cakes. The driving force behind this deliciously sweet European dessert world is Ross Saunders, a French-trained pastry chef, and his wife, Lisa, whose passion and dedication to all things sweet makes every visit delightful. You’ll find seasonal treats throughout the year, including filled baguettes, sausage rolls, piping hot pies with melt-in-your-mouth pastry cases, warm ham and cheese croissants straight out of the oven, and rich, delicious quiches. Head in with a picnic basket and fill it with French-inspired delights for your next picnic on our beautiful Peninsula. You can also find Chocolat of Mornington products at various cafés, delis and eateries on the Peninsula. P: 5976 4902

www.chocolatofmornington.com.au

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Biscottini Café From the moment you arrive at Biscottini Café, you will notice straight up the warm and friendly vibe, creating a most welcoming experience. In fact, customer service is simply “everything”, according to Elio, the owner and head chef of the café for more than 21 years. “We are the longest-serving café in Mornington still with the original owner, and we pride ourselves on our friendly and helpful service,” Elio said. “We have seen so many changes along Main St over the last two decades, and we have stood alongside our customers – as they have with us – through some tough times. But we are still here loving our family business and serving both our regular local customers and the new faces that come through our door each day.” Once guided to your table, the positive experience continues with an extensive menu on offer presenting an all-day breakfast, brunch and lunch selection. Dining options are available to enjoy both inside and outside. Sit back, relax in comfort, enjoy the atmosphere and select from the seasonal menu on offer. A longstanding customer favourite is the housemade gnocchi with slow-cooked lamb shank ragu. The all-day breakfast menu is one of the most popular in Mornington with a wide range of delicious dishes, including the super-popular shakshuka with feta and chorizo, and the Belgium waffles. Your only problem will be deciding what to choose. Coffee at Biscottini Café is well-made by the skilled baristas and often comes topped with a little latte art. Also available is a selection of chai, hot chocolate and teas. Biscottini Café is fully licensed and offers an extensive range of both dairy and non-dairy smoothies and freshly squeezed juices. So if you are looking for great coffee, fantastic food and staff with a smile, head to Biscottini Café. It’s open every day. Opening hours: daily 7am-3.30pm Biscottini Café

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157-159 Main St, Mornington

P: 5977 0617

www.biscottini.com.au I

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Benton Rise Farm Benton Rise Farm is a place with purpose, a place where everyone is welcome. This business is about growing a stronger community through Peninsula produce, farm experiences and genuine hospitality. Since January 2022, new owners Ian and Issy have brought their love of animals, community and banter to the farm. “Growing up in the UK

Benton Rise Farm

150 Coolart Rd, Tuerong

P: 0451 109 177

with grandparents who loved to cook and garden was always a lifestyle I wanted to replicate,” Issy said. Issy’s childhood dream is well within reach. Benton Rise Farm has broad appeal for the fresh food-lovers – or, as Issy refers to them, the “locavores” – the community-lovers, the family funseekers and the travellers. The new playground made from recycled and repurposed materials is a fun place for the kids if you can pry them away from patting the farm’s animals. The café is relaxed and offers a selection of drinks, including Peninsula coffee and sweet and savoury delights from Peninsula artisan producers and bakers. Once you have fed yourself, there’s the opportunity to feed some of the furry friends who reside on the property. Keeping the community connected is important to the owners, who have placed their café on the Chatty Café scheme, a brilliant initiative that encourages communities to connect in conversation in a comfortable space. Inside the 1910 Red Rattler on site is a shop offering the best quality produce: fresh fruit and veg, pantry and fridge items from surrounding producers, fresh bakery items, meal planning boxes, gifts, hampers, even beauty products. The shop is available online with local deliveries every Thursday or pick-up daily. Whether you want to buy fresh produce, enjoy a coffee, pat a sheep or start up a conversation, Benton Rise Farm is the place for you. It’s the place for everyone. Opening hours: daily 9am-4pm www.brf.com.au

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Pika Sushi Authentic Japanese food has arrived in Mornington in the form of Pika Sushi, a sushi and ramen bar like no other in the area. The name is a clever way to show what the restaurant is all about. It comes from the phrase "pick a sushi”, and it calls people to a world where choice and creativity come together in an exciting dance of food. Pika Sushi proudly embraces its tagline #FeedYourHunger, an invitation to satisfy not only the physical appetite but also the hunger for community impact. With a resolute commitment to locally sourced ingredients, it goes beyond the plate, nurturing a connection with the community. Every dish not only satisfies your cravings but also fuels a cycle of support for local producers, craftsmen, and dreams. Pika Sushi believes that feeding your hunger extends far beyond the table; it encompasses a desire to make a difference one delectable bite at a time. Pika Sushi offers a variety of Japanese cuisine favourites, including chicken katsu, ramen customised with toppings (Pika Sushi’s ramen recipe is directly sourced from Japan, so it’s authentic), sushi rolls, specialty sushi, vegetarian options, teriyaki dishes, rice paper rolls, and refreshing drinks. The popular Bento boxes are also available for those who can't decide. Regular customers can take out a Pika Sushi Loyalty Card and receive one free hand roll for every 15 pieces. Party platters are also available for group gatherings and corporate catering. Pika Sushi is also at 61 High St, Hastings. Order online or drop in and meet the friendly team at Pika Sushi. Opening hours: lunch 11am-3pm, dinner 5-8pm

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I 2/139 Main St, Mornington I

P: 0466 649 925

www.pikasushi.com.au I

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400 Gradi How lucky is Mornington to have one of 400 Gradi founder Johnny Di Francesco’s establishments. Johnny’s a multiple award-winner; he has been named the highest-ranking Australian chef in the Pizza Napoletana STG category and was admitted to the championship’s hall of fame. “Winning such awards is an honour,” he said, “but honestly I am the lucky one, able to use my passion to provide traditional Italian cuisine to our customers. That drives me every single day.” 400 Gradi Mornington serves simple yet sophisticated dishes from breakfast through to supper. The full service is split over two levels: upstairs, a bar and balcony with bay views doubles as a private event space, while downstairs the full 400 Gradi seasonal menu uses the best quality local ingredients to create pasta made by hand, antipasto, traditional Italian secondo meat or seafood dishes, and a selection of classic sides. All pizzas are cooked to perfection in a state-of-the-art wood-fired pizza oven. In addition to hand-churned gelato, desserts are offered to sweeten your experience even further. Barista-perfected coffee and a range of local and European beverages are served. It’s open seven days, but from 7.30am Wednesday to Sunday a sumptuous breakfast menu awaits you with favourites such as lobster eggs benedict and tiramisu waffles. Another wine bar downstairs serves cocktails, local and European drinks, and a home-style antipasto of salumi, cheese and accompaniments. Can’t stay? Don’t worry: Gradi Mercato next door sells ready-made pizzas and pasta meals and other delicatessen favourites. Dine in, take it with you or be tempted by gelati at Zero Gradi to enjoy as you stroll along Main St. Whatever you choose, 400 Gradi is all about bringing people together to enjoy great food and drink served with friendly hospitality Italian-style. Opening hours: Monday-Tuesday noon-late; Wednesday-Sunday 7.30am-late

400 Gradi I 25 Main St, Mornington I P: 9116 8350 www.400gradi.com.au I 400gradi 400gradi_au

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Mr Jackson Mr Jackson’s a people-pleaser. Mr Jackson enjoys nothing more than serving great food and drinks for your friends and family. In the heart of Mornington’s Main St, the outstretched branches of a majestic plane tree beckon passers-by to a café below. Come visit Mr Jackson. Even before entering its doors, patrons sense the buzz of this venue, tables spilling on to the footpath. The happy chatter and smiling faces of couples and groups alike tell you this is the place to be. Casual and laid-back, you’re welcome to relax at Mr Jackson. Sneaking a quick glance to see what’s just been served on the neighbouring tables, everything looks so good it’s almost too hard to choose. Then again, whatever you don’t try today, there’s always next time. There’s a wide range of breakfast and lunch favourites here, all bursting with flavour. Will it be the colourful corn fritters or the yummy cured salmon? Perhaps you’ll dispense with the cutlery and enjoy Mr Jackson’s popular bao buns, burgers or roast beef sandwich? Everyone finds something to please on this menu, and the friendly team at Mr Jackson are keen to take your order. It’s not just the food that’s well represented here. Mr Jackson features a drinks list with more options than most, including flavoured milkshakes, fruit smoothies, fresh fruit juices and fizzy drinks. It’s a licensed venue, so pair lunch with a wine or prosecco, a beer or cider. Looking for something lighter between meals? Mr Jackson’s baristas pour quality Toby’s Estate coffee all day long. Enjoy the delicious blend with a morning or afternoon treat. The scrumptious banana bread’s a hit. If you’re yet to meet Mr Jackson, introduce yourself today. Opening hours: Monday-Sunday 7am-3pm Mr Jackson

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1/45 Main St, Mornington

P: 5909 8815

www.mrjackson.com.au

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Bütterken Bakery Enjoying a firm position at the forefront of German culture, bread is often the first food ditched by Australians hoping to lose weight. Its reputation is hampered by the breads we’ve come to know in chain bakeries and supermarkets: loaves made from heavily processed white flour with minimal nutrients. We Aussies, though, are maturing, reassessing our lifestyles and changing the status quo where better alternatives exist. Our relationship with bread is due for a review. Studies show the smell of fresh bread makes us feel kinder toward others. Customers who enjoy bread from Bütterken Bakery stretch this goodwill further, extending kindness to themselves. It’s time to change your perception of bread and discover the

Bütterken difference. Artisan bread at Bütterken Bakery is real, made with Peninsula and organic ingredients. There are no fillers or additives in these products. Owners Anita and Hendrik know that close attention to the fermentation process improves the digestibility of bread. Their customers are convinced, remarking how much better they feel after eating the bakery’s bread. All products are made fresh on the premises and can be enjoyed at street front tables or in the gorgeous light-filled covered courtyard at the rear, where windows reveal bakers at work. Try traditional pretzels, sugar pretzels, wheat sourdough, 100 per cent rye sourdough, schwarzbrot (German black bread), seasonal fruit crumbles, bee stings, rolls filled with fresh ingredients, and the popular pizza-like dinnele. Holiday treats include stollen and gingerbread at Christmas and hot cross buns at Easter. Let Bütterken Bakery look after you. Opening hours: Tuesday-Friday 8am-4pm; SaturdaySunday 8am-2pm

Bütterken Bakery Shop 2/54 Mount Eliza Way, Mount Eliza P: 7042 1010 www.butterkenbakery.com.au

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Kevin Nguyen owns four restaurants under the Le Feu brand plus Mornington takeaway Pot au Pho.

Le Feu Mornington A lifetime surrounded by food and restaurant life has provided Le Feu Mornington owner Kevin Nguyen with an exceptional understanding of ingredients, cooking and hospitality. As a child, Kevin lived in his grandmother’s floating restaurant in Vietnam and worked at his father’s restaurant from the age of 14. He followed this by studying his craft and working for a further 12 years in various resorts, casinos and restaurants across Vietnam, Macau and Australia, including as head chef at the Shannon Bennett-owned Jardin Tan in Melbourne. Kevin’s the owner of four restaurants under the Le Feu brand as well as nearby takeaway outlet Pot au Pho. Le Feu offers a delicious fusion of French-style slow cooking with the freshness of Vietnamese cuisine, from Asian-inspired breakfast to traditional Vietnamese classics such as pho, spring roll, rice paper roll, steam bao, dumpling, laska, and Frenchinfused creations. Le Feu has a diverse menu with more than 50 dishes. There is always something new to try. Most of the dishes take 10 hours or more to cook, including the signature sher Wagyu beef curry, lamb ribs, char-grilled lemongrass chicken and crispy Le Feu Mornington

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10 Blake St, Mornington

caramelised roast pork. It’s the winner of multiple food industry and restaurant awards and was a finalist in the 2022 Restaurant & Catering Awards for Excellence. Kevin is dedicated to creating healthy food across a fully gluten-free menu with accreditation by Coeliac Australia. This highly rated and well-reviewed eatery is a top choice for locals and visitors alike. Fully licensed with outside seating, Le Feu is open from 11am-9pm daily for lunch and dinner. Looking to grab and go? Pot au Pho is Kevin’s other Mornington restaurant at 2/209 Mornington-Tyabb Rd. Here you will find Vietnamese street food such as pho, banh mi, and rice paper rolls. Pot au Pho is open from 9.30am-8pm daily. Next summer Kevin will open Sin To Ho, offering the best of Singapore, Tokyo and Hong Kong cuisine across one menu in a modern Asian-fusion, Pan Pacific-style restaurant in Main St, Mornington.

P: 0481 994 997

www.lefeu.com.au

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Café Mercetta Café Mercetta is one of Mornington’s original cafes, and its popularity with the locals becomes apparent on arrival. This family-owned and run business takes great pride in the service it provides. “We’ve been serving this community for over 16 years,” said owner Anthony. “I like to be present and lead by example, engaging with our customers. They are everything to the Mercetta business.” The friendly, long-time staff follow Anthony’s example. Where to sit today? From outside tables at the front on Main St through to the back and everything in between, Mercetta offers seating at tables or you can chill on the hanging chairs midway through the café. No matter where you settle, the locallysourced and seasonal food offering is delicious. An extensive all-day breakfast menu includes such delights as Banoffee

french toast, the popular breakfast stack and so much more. Lunch starts at 11am with burgers, sliders, salads, a must-try Rueben sandwich and more. The kids have their own menu, puzzles included. Local wines and beers are available as well as plenty of hot and cold drinks, including the signature Mercetta hot chocolate complete with Persian fairy floss. After a big night, Mercetta’s Hail Mary awaits you. Dog-lovers delight in the ‘puppy menu’, which features the Puppy Paw Cookie created by Anthony’s young son. For events from birthdays to weddings, the festoon-lit courtyard space at the top of the venue makes for a perfect location. Whether you’re local or just passing through, returning for breakfast, lunch or your milestone birthday is likely. Mercetta’s multi-functional space has something and somewhere for everyone’s taste. Look out for Anthony’s newest hospitality offerings in Mount Eliza: Ezra and Bottega 188, a café and deli, and an outdoor pizzeria.

Café Mercetta

115 Main St, Mornington

P: 5975 1714

www.mercetta.com.au

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Blackbird Café Blackbird Café is a wellestablished institution with the Mornington folk. A hidden treasure just off Main St in Empire Street Mall, it’s a warm and friendly space offering all-day dining. Big hearty breakfasts, delicious coffee and mouthwatering cakes are ready to enjoy.

The two shops side by side come under the Blackbird Café banner and both offer sensational food. Sweet or savoury, one thing is certain: it is all cooked on the premises. The all-day breakfast dishes include such favourites as baked eggs, ricotta pancakes and mushroom bruschetta. Soup is high on the list of must-try lunch dishes, with the steak sandwich, curries and salads all popular among the locals. The cakes and bakes are an absolute highlight, Blackbird Cafe

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2D Empire Street Mall, Mornington

P: 5976 8632

all made on the premises from the best and freshest ingredients. Fresh juices, smoothies, old-fashioned spiders and other drinks are available, including great coffee and a larger than normal tea selection. The café is also fully licensed. There’s an extensive kids’ menu too. There are plenty of tables both inside and outside. Families with children enjoy the convenience and the location of the play area near the outdoor seated area. Everyone is welcome and there is something for everyone, including a range of gluten-free and vegan options across the whole menu. Owner Su prides herself on supplying great food that’s genuine and authentic, just like the hospitality and service provided, whether you are a local or a passing visitor. A lovely bonus is the opportunity to select one of Su’s favourite cookbooks from the shelves to read as you enjoy your time at the café. Opening hours: daily 6am-4pm; closed Good Friday, Christmas Day and Boxing Day

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Canadian Bay Hotel Situated in the heart of Mount Eliza, the Canadian Bay Hotel is still the only pub in the area, and it offers everything you would expect from your local plus so much more. A friendly welcome is a given, whether you’re a resident or just passing through. For more than a decade, this family-run business has delivered excellent service and the freshest produce to all who walk through the door. There’s something for everyone here, including a bistro, bar and lounge area. You can also sit out the front in the outdoor area and enjoy a drink and a bite to eat while taking in the village ambience. There’s an extensive list of more than 80 wines, including many from the Mornington Peninsula wine region, and plenty are available by the glass. Other beverages on offer include eight beers on tap and more than 18 by the bottle. You will also find a Beer of the Month

and a Cocktail of the Month, while baristamade coffee using Commonfolk coffee beans is among the many non-alcoholic options available. “The freshness of the food is often commented on, no matter the season, with the fresh seafood and steaks being popular all year and the Sunday roasts being a local favourite too,” said owner Giselle. The desserts are all made on the premises. Live music can always be enjoyed on Saturday nights and Sunday afternoons, when you’ll be able to hear some of the Peninsula’s best musos. Larger groups, corporate events and schools are able to use the upstairs space, which accommodates up to 80 people and includes its own bar and lounge area. The friendly and professional team will go out of their way to tailor your event. Whether you’re local or just visiting, you will find all your pub favourites and more at Canadian Bay Hotel. Opening hours: seven days from noon for drinks; kitchen Monday-Friday noon-3pm and 5.30-9pm; Saturday-Sunday noon-9pm

Canadian Bay Hotel I 35 Ranelagh Drive, Mount Eliza www.canadianbay.com.au I canadianbayhotel

P: 9775 2331 canadianbayhotel

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Yo My Goodness After its impressive renovation in November 2022, Yo My Goodness has evolved into an indulgent haven offering an even wider array of frozen yoghurt and burger delights. Nestled on Main St, Mornington, this gem now accepts bookings for groups and families, making it ideal for celebrations. Casual drop-ins are still warmly welcomed. The essence of Yo My Goodness lies in its frozen yogurt, handcrafted on site fresh every day. With an extensive range of self-serve toppings, you can create your own individual frozen masterpiece. Choose from three cup sizes or a waffle cone. Exciting Hot Scoops are also available in enticing flavours such as Banana Bombs with Nutella and Decadent Chocolate Mudcake. From classic

Yo My Goodness

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I 54 Main St, Mornington

P: 5977 2588

flavours to exciting innovations, Yo My Goodness has something for everyone. But the delights don't stop there. With an assortment of housemade, hand-pressed burgers free from additives, Yo My Goodness offers options for all: beef, chicken, vegetarian, and vegan. Noteworthy choices include the signature Yo My with Cheese and the unique Bergerk southern fried chicken burger, all served in various bun options including gluten-free, beetroot, and the iconic YOMG purple bun. For savvy foodies, the YOMGlimited features a rotating combo of burger, shake and fries, changing every two weeks on Thursdays at 5pm. Follow social media for details. With seven outlets across Melbourne, Yo My Goodness is a delightful destination for all ages. Pre-order online is now available so you can beat the queues and enjoy your favourites even sooner. Opening hours: daily from 11am

www.yomg.com.au/mornington

yomgburgers

Peninsula Beverage Co. Peninsula Beverage Co. is a bottle shop with more, showcasing a large selection of wines, beers, ciders and distilled spirits from the Peninsula and beyond. It’s a oneof-a-kind beverage experience created by husband and wife team Georgia and Nick, initially in Mornington and more recently in Red Hill. “There are two things we love most at Peninsula Beverage Co.: delicious beverages and helping our customers find something tasty to drink,” Georgia said.

All the staff are very familiar with the range they sell, as customers rely on their recommendations. Some would say that’s a dream job. Both outlets offer a huge selection of beer, wine, spirits and other unique items available for takeaway. Drop in and pick up something for home or to take to your BYO restaurant. Customers also love the intimate atmosphere at the Mornington store, where they regularly meet friends and gather before or after heading out to dinner. Others settle in to enjoy a couple of wines over a cheese platter or the much-loved

truffle crisps. The Red Hill premises has quickly become a favourite, also offering a selection of beverages along with a delicious cheese platter to enjoy at the front bar tables or out on the back balcony overlooking the trees. Here are some of the team’s ‘must taste’ wines: • Allies Pinot Noir • Avani Skin Contact Pinot Gris • Dominique Portet Fontaine Rose • Hurley Single Site Pinot Noir • Gautheron Chablis • Garagiste Single Site Chardonnay • Yugen Flamingo Punch Pet Nat • Grosset Riesling • Laherte Freres Champagne • Massolino Barolo Beers are available from around globe, but the team also love to offer Peninsula brews as well, including some on tap. Popular choices include: • Bonza Brewing Australian Ale • Banks Brewing Good Times Hazy Pale Ale • Port Phillip Brewing IPA • Tar Barrel Brewery & Distillery Watt Lager • Boatrocker Brewers & Distillers Stout The best way to find your new favourite beverage is to drop in, have a chat with the knowledgeable team, and enjoy the full Peninsula Beverage Co. experience. Opening hours: hours are seasonal, check website

Peninsula Beverage Co. Mornington I 42 Main St, Mornington I P: 5977 0515 I www.peninsulabeverageco.com.au I Peninsula Beverage Co. Red Hill I 1/1012 Mornington-Flinders Rd, Red Hill I P: 5989 2046 www.peninsulabeverageco.com.au

PBCoMornington PBCoRedHill

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Wildgrain In the heart of the Mornington Peninsula lies Wildgrain, a surprising culinary treasure waiting to be discovered by the discerning epicurean. Step inside to discover a world of sophistication blended with a relaxed coastal feel. Lush garden vignettes define dining areas reminiscent of a Parisian bistro, adorned with antique mirrors, plush velvet seating, a welcoming fireplace, and an Art Decoinspired central bar. The stunning garden terrace – fondly referred to as the green house – is perfect for a light-filled, open-air dining vibe. Wildgrain is distinguished by its intimate, personalised touches. The real magic, though, unfolds in the kitchen, where head chef Leo Howard seamlessly combines innovation with sustainability, celebrating seasonal ingredients and ethical sourcing. The newest venture of the Wildgrain team is their own market garden, which supplies much of the fresh produce. This seed-to-plate approach is a testament to their commitment to sustainable dining and ensuring the highest quality ingredients. Wildgrain caters to those who appreciate a food’s provenance and who enjoy the sense of discovery from a menu that evolves with the seasons. Bespoke cocktails and an extensive wine list, featuring local, international, and boutique selections, complement the culinary Wildgrain

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1 Blamey Place, Mornington

offerings. A wide range of non-alcoholic options are also available. Meticulous attention to detail and personalised service defines Wildgrain. Restaurant manager Clement Cousin, hailing from Paris, enhances the experience with his expertise, warmth and impeccable customer service. Whether a local or a weekend visitor, Wildgrain invites you to a refined and relaxed dining experience where sustainability meets European-inspired sophistication. Opening hours: Wednesday-Friday 11.30am3pm/5.30-8.30pm, Saturday 11.30am-8.30pm, Sunday 11.30am-3pm, closed MondayTuesday I

P: 5902 8661

www.wildgrain.com.au

wildgrainmornington

Assaggini Savour contemporary Italian cuisine in an intimate and relaxed atmosphere at Assaggini. With rave reviews from diners near and far, the menu celebrates modern Italian dining with a focus on homemade pasta, fresh Peninsula produce and warm, welcoming service. Assaggini, Italian for 'small tastings', offers small tasting plates Italian tapas-style. Choose from such dishes as arancini with black garlic aioli or pumpkin polenta chips with black truffle salt. One standout dish is the kingfish crudo, but the crowning glory of the menu is arguably the sumptuous Humpty Doo barramundi served with salsa verde and roasted lemon, a must-try for seafood enthusiasts. Cheese aficionados will love the burrata, a delightful contrast of textures and flavours with a rich, creamy centre wrapped in soft, fresh mozzarella, creating a buttery consistency and a smooth, mild flavour. Assaggini also caters to vegan diners with a thoughtful selection of plant-based foods to choose from, and gluten and dairy-free options are available too. If choosing feels too difficult, let the chefs look after you with the tasting menu, a curated selection of the very best dishes on offer to suit your tastes and requirements. The exceptional wine list features Peninsula and Australian wines alongside imported Italian, French and Spanish selections. The extensive cocktail list includes such classics as the espresso martini and more exotic choices such as the yuzu highball, made with Saint Felix yuzu and green tea. Assaggini is ideal for date nights, dinner with friends or that special event. Located just off Main St in Mornington, it's the perfect place to connect, share and relax together. Opening hours: lunch Friday-Sunday from noon; dinner WednesdaySunday from 5pm Assaggini

1C Albert St, Mornington

P: 5973 5791

www.assaggini.com.au

Assaggini

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Zambrero Mornington Do you love healthy Mexican food full of taste and fresh ingredients? Then Zambrero is the place for you at two convenient locations in Mornington: 72 Yuilles Rd and 45 Main St. Zambrero is all about offering customers choice. Build your own meal tailored to your liking by adding your choice of protein, salads, salsas and sauce. Slow-cooked sous vide meats, cauliflower and beans are available in burritos, nachos, tacos and quesadillas in a variety of sizes to suit every appetite. The servings are generous, the service is fast and friendly, and the options for vegan, vegetarian and gluten-free diners are varied. Dine in, pick up or order home delivery for a delicious meal the whole family will love. Catering is available by arrangement to make for a lively celebration. While everything on the menu is satisfying, so is Zambrero’s community spirit – for every purchase of a regular or big burrito or bowl, it will donate a meal to someone in need. A visit to Zambrero is a win for your body, mind, soul and tastebuds. Opening hours: check website

Zambrero Mornington 1/72 Yuilles Rd Mornington 45 Main St, Mornington zambreroMornington

www.zambrero.com.au P: 0455 048 903 P: 0484 540 304 zambrero

Horribly Healthy If you’re looking for award-winning desserts free of dairy, gluten, refined sugar and soy in a place where truly all are welcome – kids especially – Horribly Healthy is an absolute must-visit. Eight years ago, founder Bec started experimenting with raw vegan desserts when she met her partner and business co-owner Jed, who was a particularly fussy eater. They are passionate about creating an environment where everyone can eat without fear of most common allergens and intolerances, and they source most of their ingredients from the Peninsula. Bec and Jed believe supporting and promoting local growers, producers and other small businesses keeps the community together. You’ll find their slices in numerous cafes and stores across the Peninsula. Horribly Healthy

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1/1071 Frankston-Flinders Rd, Somerville I P: 0435 769 396

The café has a wonderfully casual vibe where parents can grab a spot on the comfy couch, have a coffee, catch their breath and just feel at home. The kids’ area is relaxed and inviting, and more often than not the youngsters don’t want to leave when the time comes. This summer, Bec and Jed have increased their lines and introduced homemade dairy and sugar-free ice-cream and bright, beautiful acai bowls as well as some healthy meals perfectly curated for eating in or taking away. The whole menu is dairy and glutenfree and bursts with fresh flavours. Whether you love a cake, a slice or ice-cream, Horribly Healthy will satisfy those sweet tooth cravings with natural wholefoods. As Bec and Jed say: “Kill your sweet tooth.” Opening hours subject to change, check social media for seasonal updates.

I www.horriblyhealthy.com.au I

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Cptn Jack’s Some restaurants are worth a stop for the view alone. Perched at the serene Yaringa Boat Harbour on Western Port, Cptn Jack’s offers even more than just a captivating location; it's an experience waiting to be discovered. This light-filled fine dining restaurant exudes a welcoming ambience, with ample seating indoors and all-weather al fresco dining on the terrace. It's the perfect setting to enjoy a sumptuous meal while watching yachts glide out of the harbour. The restaurant prides itself on featuring artisanal produce, sourced where possible from the Peninsula. It’s a modern Australianinspired menu sprinkled with global inspiration, featuring exceptional ingredients with a strong focus on seafood. The secret wine list will delight wine connoisseurs with its exclusive selection elevating the dining experience even further. Cptn Jack’s

The team at Cptn Jack's also host events including birthdays, anniversary celebrations and dreamy waterfront weddings. For a more casual dining experience, the vintage food caravan opens on Jack's Green during summer weekends, serving such favourites as fish and chips and fresh oysters with a curated selection of wines, Peninsula brews and soft drinks. Enjoy the harbour atmosphere while taking in the local musicians the team invite from time to time. It’s also the ideal place for leisurely strollers, wildlife enthusiasts and those simply looking to revel in the picturesque working harbour. The adjacent Chandlery offers a selection of fishing gear, coffee, soft drinks, sandwiches and pastries to grab on your adventures. Come and join Cptn Jack’s discerning regulars to dine by the water, and let this culinary gem become a cherished favourite. Opening hours: Thursday-Saturday 11.30am3pm, 5.30-8.30pm; Sunday 11.30am-3pm

I Yaringa Boat Harbour, 1 Lumeah Rd, Somerville I P: 5977 4939

www.cptnjacks.com.au I

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PENINSULA MADE

Produce paradise for master chefs and home cooks

Alice Zaslavsky rose to fame as a much-loved contestant on TV’s MasterChef in 2012. Now an author and ABC TV and radio presenter, she draws on a rich family food culture of her homeland in Tbilisi in Georgia. Her books Alice’s Food A-Z, In Praise of Veg, and The Joy of Better Cooking educate, inform and inspire thousands of cooks across the country and around the world. When not on air or public speaking, this proud Mornington Peninsula resident spends her time creating healthy recipes for both her readers at The Guardian and her young family. “I love living here and supporting our local producers,” Alice said. “The Mornington Peninsula is home to some great growers and suppliers. Anyone living here or even making a trip down here should stop at Torello Farm.” At the Dromana farmgate, vegetables are grown on site and beef and lamb come from animals grown at the owners’ family farm at nearby Tuerong. “They make such an effort with the display, the staff are really knowledgeable and there is a real sense of seasonality.” When she’s there she makes a beeline for the flours grown by Jason Cotter from Tuerong Farm. “He has built a bakery and makes some awesome sourdough. But I also can’t resist his pancake mix; they turn out so fluffy, and the mix keeps for ages in the fridge.”

other two next day to make a tortilla”.

On the Port Phillip side, Alice recommends shopping in Dromana for excellent free-range meat from Ministry of Meat. It is owned by Italian-born butcher Andrea Morba, known for his perfectly seasoned porchetta. Next door is the retro milk store Dairy Lane, specialising in fresh Jersey milk, butter and cream. “The Dromana IGA has brands of food I have never seen before. It and its sister store in Mount Eliza stock everything a healthy cook needs. And the Mediterranean aisle is, well, Instagram-worthy. “The Peninsula has always been rich growing country, producing not only a broad range of crops but a culture of value-adding.” Alice uses Mock Organics apple cider vinegar and the farmhouse goat’s milk cheeses made at Main Ridge Dairy. “There are also some great pick-your-own experiences, like Rocky Creek for strawberries and Ripe ‘n’ Ready cherry farm. They are a great day out with the kids because you can not only see where and how food is grown but also who grows it, which is the fastest way to grow the next generation of foodies.”

Alice seeks out vegetables from Barragunda Collective, a regenerative farm at Cape Schanck. She also appreciates Peninsula Organic Farmgate at Baxter. This is the retail outlet of Tash and Wayne Shields, who have an organic farm nearby. The store not only stocks the Shields’ veg but also organic produce and organic foods from around the state. “There is also a friendly little fish and chip shop next door.” Alice and her family also enjoy the chips at Hawkes Farm. This is a large family-owned vegetable farm in Boneo growing exceptional root vegetables and leafy greens, but it’s most famous for its fat french fries. Potatoes straight from the earth are washed, cut and then triple-cooked them to make “perhaps the best hot potato chips in the country. I buy three packs, eat one hot and use the

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Photo: Main Ridge Dairy by Naturalight Photography eatdrinkmornpen

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Baking with kindness

Bittern baker Georgia Irwin is an international social media star and a local baking icon. Working from her registered home kitchen near the shores of Western Port, she produces a range of astonishingly beautiful cakes, buns, biscuits and other baked treats that she delivers from Portsea to Patterson River. Her work with vegan home cooking has seen the home baker, author and content-producer attract more than 300,000 followers on social media, with that number growing daily. Her Instagram account @thekindnessechoes has more than 120,000 followers. Her first book, The Vegan Home Baker, was published in September to critical acclaim. She and her partner, Aaron, moved to Bittern from Melbourne during lockdown. “When I started looking around here, I saw the big blocks, the beach lifestyle and beautiful birds, and I fell in love with the place,” Georgia said. “Aaron grew up in Mornington. I grew up in Gippsland, so I just love the green, the wildlife – we even have owls fly through the garden at night.” She grows her own citrus and has an organic vegetable garden in which she grows her herbs and greens. She sources much of her fruit and veg from Torello Farm, uses Tuerong Farm flour in her baking, and decorates her cakes with edible flowers from Norwood Farm in Merricks. Georgia turned her back on food from animals six years ago after a deep dive into the food industry. She and Aaron wanted to have a lighter impact on the planet, starting with ditching plastics. “We started to carefully choose what we were purchasing. For us, veganism is a personal thing. We don’t judge. We don’t preach. It was a decision we feel great about. Eating the right food makes me feel good.” Then came baking. Georgia wasn’t feeling well mentally. She felt anxious and disconnected. “I don’t come from a family of great bakers or foodies. It started as a form of art therapy,” she said with a smile. “I did not mean to start a business.” She started baking beautiful cakes and posting the results online. Within two weeks, cafes in her suburb started contacting her, asking her to supply them with her gorgeous and delicious vegan cakes and buns. She has baked every day since. “When you bake for someone and give food to someone, there is a massive power in that. I was connecting with other people. It was an amazing experience.” One of the dishes she is most proud of is her sausage roll. “I was selling these at a market, and this big tough bloke took a bite out of one and bought the lot.” Her recipe blends oats, pecans for crunch, tofu for succulence, breadcrumbs to bind, and sun-dried tomatoes for tang and that delicious hit of umami. Another of her bestsellers is a lemon tart using cornflour to bind the custard instead of eggs, and vegan butter for a luscious mouthfeel. She continues to bake every day, working on the vegan bakehouse boxes she delivers around the Peninsula, and is looking at doing some local market stalls. “There is a real sense of community here that I just love,” she said. “I have found my home.” Follow Georgia @thekindnessechoes www.eatdrinkmp.com.au

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Safety Beach DROMANA Arthurs Seat

HAWKES FARM

HERONSWOOD

With its roots planted firmly in European sensibilities, this stretch of the Mornington Peninsula brings continental connections, boating enthusiasts and flathead-seeking fanatics to its captivating shoreline. Here the yachts sail from sunrise to sunset as schools of whiting swim beneath their hulls and stingrays meet and greet at Dromana Pier, cavorting in the blue-green shallows. This is one of the earliest parts of the Peninsula to be colonised, with the grandeur of Arthurs Seat towering above, its forest skirts splayed down towards Port Phillip. Here, history glistens as McCrae Homestead celebrates Indigenous and first settlement relationships and the McCrae Lighthouse stands strong with its metal arms bracing against the saltwater wind. Life in Safety Beach, Dromana, McCrae and Rosebud through to Capel Sound and Tootgarook is family-friendly yet full of young café-culture adventurers. The industrial zones of Dromana and Rosebud have become a mecca for brewers and distillers. World-class food shops flourish and global eateries open their arms, while inland to Boneo, rural life thrives with exceptional wineries, cellar doors and restaurants serving up paddock-to-palate selections. Some of the tastiest home-grown spuds you’ll find are thrown in for good measure. Rosebud also offers up some of the best fine dining alternatives with top-end operators settling in the area and sharing their artistry. Coffee, cocktails and cuisine have come into their own in this tucked-away part of the Peninsula, where dedication to all things delicious is steadfast and simply not up for negotiation. The gourmet burger selection is vast, while perfectly pulled pork and haggis get the nod too. Find your way today. It’s easy – just turn the pages and follow the Wine Touring Map and the Farmgate and Produce Map to escape. Arc Café 164 Arthurs Seat Eagle 88 Bass & Flinders Distillery 106 Blue Mini - Eatery, Emporium, Events 94, 174 Crittenden Estate 97 Dairy Lane 106 Elements Eatery 90 Hawkes Farm 107 Hickinbotham of Dromana 96 ItsaBurger 100 Jetty Road Brewery 98

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La Onda Latin Mex 105 Laneway Espresso 86 Mumma Made 107, 110 Provincia Food Store 99 Rahona Valley 104 Smokehouse Pizza Kitchen 166 Southern Seagreens 10 The Milbri 91 The Peel Thing 108 Torello Farm 102 Veraison 101 eatdrinkmornpen

BONEO Rosebud CAPEL SOUND Tootgarook

THE MILBRI

LANEWAY ESPRESSO

JETTY ROAD BREWERY

ARTHURS SEAT EAGLE

www.eatdrinkmp.com.au

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Laneway Espresso What do you get when you mix old-school hospitality with a serving of cool, inner-city hipster vibe, then add a dash of community charm on top? Laneway Espresso in Dromana. The moment you walk through the entrance of this café, character will hit you in the best possible way from every direction. A friendly greeting starts off your Laneway Espresso experience perfectly. Regulars are all greeted by name and first-timers are instantly welcomed. The choice of where to sit is plentiful as you are guided through a quirky mix of tables and chairs from eras gone by to find one that is home for you for the next hour or two. There is so much to look at. Vintage collectables hang on the walls, sit on the shelves and occupy display cabinets. Some items are also for sale. Regular customers love to contribute pieces from their own homes, making the space they frequent feel a little like their home of old. Many of owner Jim’s favourite pieces also furnish and decorate the café. Sentimental favourites of customers who have passed on remain in special areas of the café for family members and friends to feel close to while they enjoy their daily cuppa. “Many of our customers see this place as more of a home away from home than a café,” Jim said. Upstairs has been renovated, with the space divided into cosy nooks, each with its own seating arrangement. Gather as a group around an oldfashioned large dining table or sit by the window solo, staring out to the bay and taking in the rays of light as you enjoy your morning coffee. Why work from home when you can bring your laptop in for the morning, enjoy breakfast and stay on for lunch? This inspiring space is bound to be your new favourite ‘home’ office. Laneway Espresso also offers a colourful space for the little ones and

parents to enjoy. Jim’s daughter has been the inspiration for much of the kiddies’ menu, including everyone’s favourite: fairy bread. The amazing character doesn’t stop there. A jam-packed and well thought out menu offers all-day breakfast with specialties such as smashed pumpkins, croissant burger, Turkish poached eggs or chilli scramble to name just a few. Or there is the choice to build your own breakfast from a long list of items. Brunch spills into lunch with more on offer, including brioche french toast, chicken burger and corn fritters that will delight. Soup of the day is accompanied by a toastie, giving it an edgy character. It’s the simple touches like these that make Laneway Espresso unique and ever so likeable. Coffee is taken seriously here, and the skilled baristas work almost non-stop due to the popularity of the Odyssey coffee beans, offering a delicious, sweet, full-bodied blend. Bags of coffee beans are also available for sale at the counter. In a hurry? No worries. Takeaway drinks and food are available at the front counter, and it’s hard to walk past the colourful and tempting display of continental cakes found under glass domes made by Jim’s dad, Bill. Bright pink lamingtons, a scrumptious cheesecake and other delights will tempt you. Since 2015, Jim, his family and his talented team have created a café like no other by bringing their own happy and passionate personalities and unique touches to the place. It is impossible not to leave without a satisfied appetite and a happy smile. Once simply won’t be enough to absorb all the character of Laneway Espresso in Dromana. Next time perhaps try a different dish at another table setting. Opening hours: Monday-Friday 6.15am-3.30pm, Saturday and Sunday 6.45am-4pm

Laneway Espresso 167 Point Nepean Rd, Dromana P: 5981 4624 www.laneway-espresso.com.au

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Arthurs Seat Eagle Soar away from the everyday grind at Arthurs Seat Eagle and enjoy a spectacular change of scenery. Locals and out-of-towners have flocked to Arthurs Seat for nearly a century, making happy memories of their ‘day on the mountain’. Arthurs Seat Eagle continues the tradition. Best known for its iconic aerial gondola pods sweeping above the treetops from the base station at Dromana to the top of Arthurs Seat, this attraction offers more than you might expect. Modern amenities and extensive dining options make it the ideal destination for any event. Imagine savouring a plate of gourmet treats in a semi-enclosed gondola cabin while enjoying stunning inland and bay views. The perfect setting for a romantic proposal, to lean in close with a loved one or share quality family time, the gondola dining experience offers delicious cuisine prepared using local and seasonal ingredients, complemented by a selection of wines and beverages. It’s a smooth trip at a constant 5.4km/h, and each gondola is equipped with comfortable seating. Large windows can be removed in fine weather, ensuring unobstructed views as you dine. And what a view: a spectacular panorama spanning Port Phillip in the distance, with Mornington Peninsula’s beaches and bushland in the foreground. What landmarks will you identify from sky-high? Make a reservation before arrival to secure this special experience, as bookings are limited.

At the summit, Arthurs Seat Eagle Café caters to a wide variety of tastes and dietary requirements. Savoury dishes and sweet treats can be enjoyed in the newly renovated indoor dining area where the continuation of magnificent views can be assured through floor-to-ceiling windows. Alternatively, patrons can choose to dine ‘al fresco’ on the expansive outdoor deck, breathing the fresh mountain air while tucking into gourmet sandwiches, wraps, salads, or locally made pies. The café is licensed, with an extensive selection of local wines, so raise a toast while you’re there. All are welcome at this well thought out venue, the gondolas and café delivering several accessibility features, including ramped access throughout the Summit and Base stations and accessible observation decks. For groups wanting to venture further afield, there is the option to order a bespoke picnic

Arthurs Seat Eagle I 795 Arthurs Seat Rd, Arthurs Seat I T: 5987 0600 I www.aseagle.com.au I

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package in advance. Grab your basket of fresh, locally-sourced picnic-style foods on arrival, and find a picnic spot for a good old-fashioned day out. This is an opportunity to take in the scenery up close, walking through picturesque gardens at the summit and making friends with the wildlife; and from a distance, appreciating nature’s stunning backdrop. Arthurs Seat is a magical experience year-round, whether visiting the mountain for a simple get-together with friends and loved ones or to celebrate a milestone. Of course, everyone is always warmly invited to attend one of Arthurs Seat Eagle’s own events, including fun school holiday activities and the celebration of seasonal festivals. Check www.aseagle.com.au for details. Arthurs Seat Eagle is open daily from 10am. See the website for sunset events and extended hours during summer. Arthurs Seat Eagle

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Elements Eatery Elements Eatery is more than just a café; it's a vibrant hub at the heart of the community, a meeting place that embodies the essence of the Mornington Peninsula. Nestled within the state-of-the-art Yawa Aquatic Centre, Elements Eatery serves as a gathering spot for locals, a place for school outings, a haven for rehabilitation, and a welcoming destination for visitors exploring the region. At the heart of Elements Eatery stands founder Tracey Fleming, an esteemed hospitality professional and a passionate advocate for all things local. With more than three decades of experience in hospitality and tourism, Tracey's journey is a testament to her unwavering dedication to her community. Many know her as the visionary behind Blue Mini: eatery, emporium, and events, as well as the driving force behind Boneo Road Roasters coffee. “What sets us apart is our unwavering commitment to celebrating the local spirit,” Tracey said. “We take immense pride in showcasing the incredible produce of the Mornington Peninsula. From Hawkes Farm potatoes to Somerville eggs, D'Alia’s Fresh Produce fruits and vegetables to Bakers Boys bread and MP Granola muesli, we infuse the flavours of our region into every dish. It's our way of supporting local farmers and ensuring that our customers experience the very best of what the Peninsula has to offer. “Healthy eating is a cornerstone of our philosophy. We're dedicated to providing a wide range of tasty

Images @willowcreative

and nutritious options that cater to diverse tastes and dietary preferences. Whether you're craving a hearty salad, a wholesome sandwich or a satisfying smoothie, we've got you covered. We adhere to the Healthy Choices guidelines, and our aim is to offer not just a meal but a nourishing experience that promotes well-being. “And let's not forget our coffee, a cornerstone of many daily routines. At Elements Eatery, we proudly serve our very own coffee, roasted in house by Boneo Road Roasters. It's the perfect complement to your meal or a comforting cup to savour on its own. Our commitment to quality extends to every aspect of our menu, ensuring that every sip and every bite is a delight. “But our journey goes beyond just serving exceptional food and drinks. We practise the full circle of sustainability. In partnership with the Mornington Peninsula's Zero Waste initiative, we're dedicated to reducing waste, reusing materials, recycling, and choosing eco-sensitive packaging. We've taken a firm stance against single-use plastics, aligning ourselves with Yawa's strong commitment to environmental sustainability.” Elements Eatery isn't just a place to eat; it's a place to connect, to savour the flavours of the Peninsula, and to be part of a community that values health, sustainability, and local pride. Whether you're gathering with friends for a leisurely meal, stopping by for a quick coffee or enjoying the poolside ambience, you’re invited to experience the warmth and vibrancy of Elements Eatery – a true reflection of the Mornington Peninsula's heart and soul. Join Tracey and her team in celebrating the flavours of the region and the spirit of community. Opening hours: Monday-Friday from 6am; Saturday-Sunday from 8am

Elements Eatery I 100 Besgrove St, Rosebud I P: 5982 6020

I www.elementseatery.com.au

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Viand Fare Catering Viand Fare Catering delivers directly to your home or special occasion venue, and it specialises in catering at unusual pop-up locations such as a wedding on a private property. Whether you're hosting a small dinner party or a large corporate event, Viand Fare has the experience and skill to provide you with the perfect menu. From its use of the highest quality seasonal foods to its sophisticated presentation, this is arguably the Mornington Peninsula’s most Viand Fare Catering

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P: 0439 352 242

distinguished catering company, making it the perfect choice for those looking for a truly memorable culinary experience. Try the parmesan wheel with pasta cooked inside it for a taste sensation that will delight cheese-lovers. Viand Fare is also a canapes specialist. With versatile flavours and a variety of options to satisfy any guest, and with expertise in vegan menus, it’s the perfect choice for delicious and guilt-free catering. If you require your food and drink essentials to be delivered hot and on time, the Delivery and Drinks option is fantastic when you want to keep costs down while still impressing your guests.

www.viandfarecatering.com.au

Viand Fare Catering

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The Milbri Hidden behind its unassuming exterior, The Milbri has been a shining star in the dining scene since 2014, with its charismatic cocktails, tantalising tacos, Little Rebel coffee and happening vibe. Come with family or friends to share fabulous food, grab a coffee to go from 11.30am, savour a lingering lunch or stay until late with a seat at the well-stocked bar and enjoy the music and company. The Milbri is at the forefront of creativity in the region, with a wide range of innovative cocktails served with a dramatic flair. The Flaming Passionfruit Mojito is served ablaze while a new sloe gin and mixed berry concoction is enveloped in a beguiling cloud of berry-infused smoke. More than drinks, they are works of art that will captivate your senses. One of the most memorable experiences at The Milbri is undoubtedly the Bottomless Fiesta. This one-and-a-half-hour fiesta, available all day, invites you to revel in all the margaritas, Corona beers, selected cocktails, and mouthwatering tacos you want. The tacos are pretty special too, hand-pressed in house using imported masa flour direct from Mexico and with such ingredients as tempura fish, pulled jackfruit and Wagyu beef. The menu can be adjusted to suit all dietary requirements along with a vegan option. The dinner and lunch menu adopts a hawker style with dishes designed to be shared or consumed individually, and draws inspiration from Latin American and South-East Asian cuisines. Along with the tacos, there is also a range of options including burritos, ribs, sliders, chicken wings and a kids’ menu, so there is something for everyone. What truly sets The Milbri apart, though, is its infectious ambience. Personal, friendly service is the hallmark of The Milbri. No QR codes here; instead, attentive staff ensure your dining experience is seamless and enjoyable. With The Milbri's doors open seven days a week, any time is a good time to immerse yourself in its vibrant atmosphere. Opening hours: Monday-Sunday 11.30am-late. Delivery and takeaway available The Milbri

1183 Point Nepean Rd, Rosebud

P: 5982 3901

www.themilbri.com.au

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Blue Mini - Eatery, Emporium, Events A contender for the most unique eatery on the Mornington Peninsula, Blue Mini captures the essence of everything local. This quirky retro-style hub is situated in the repurposed Rosebud Ten Pin Bowling Alley. Headed by owner John Ward, manager Nicole Walker and our dedicated team of hospitality professionals, Blue Mini is more than just a café. With a mix of great food, house-roasted coffee, local gourmet produce and a welcoming vibe, it’s a destination where you can meet, eat, drink and linger. While having the space to accommodate large groups, we do not disappoint if you are looking for that cosy feel. Eatery Known for our all-day brunch menu, the meals at Blue Mini are a fusion of well-known classics such as eggs benedict and traditional bacon and eggs alongside more modern dishes with a twist: crazy eggs, hawker noodles, Indian-style corn fritters, and vegan Thai cauliflower larb salad. With access to some of the best produce and suppliers in the area, Blue Mini’s meals, homemade cakes, slices and pastries are up there with the best. We are also fully licensed, offering local wines, beers and ciders to support the Peninsula. The dog-friendly courtyard, complete with a kitchen garden, is perfect for outdoor dining in the warmer months where you can sit and watch the world go by. Emporium The theme continues through the recently remodelled retail emporium,

featuring a unique range of carefully curated products and gifts with a focus on Mornington Peninsula gourmet outlets, artisan suppliers and makers. Homewares, bath, beauty and fashion items feature alongside essentials from the likes of Baker Boys, Lievito Bakery, Seasons Gourmet, and Chocolat of Mornington. Events Taking on the unique character of Blue Mini as a venue, the catering team create lasting memories for any special occasion. From bespoke wedding receptions/engagement parties to birthdays, corporate teambuilding days and simple family gatherings, we can tailor your day to your requirements. Whether at Blue Mini or a venue of your choice, we have the staff, skills and equipment to make your event your own. The Function Group The Function Group is the perfect host for your next event, with a creative team that thrives on delivering first-class food and service to create memorable events. With the venue option of Blue Mini or an intimate personalised dining in the comfort of your own home, The Function Group prides itself on versatility. No group is too large or too small. Onsite or offsite, its services take the hassle out of catering for parties, functions, weddings and private in-house dining. With contemporary menus tailored to meet your specific needs, The Function Group’s food is committed to fresh, locally sourced ingredients, prepared by a team of chefs with more than 60 years’ combined catering experience on the Mornington Peninsula. This is the go-to place for your next function or celebration. Check out their website at www.thefunctiongroup.com.au Opening hours: 8am-3pm

Blue Mini - Eatery, Emporium, Events 2 Colchester Rd, Rosebud P: 5981 2520 www.bluemini.com.au

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Hickinbotham of Dromana Set among the manna gums with sweeping inland and ocean views, Hickinbotham of Dromana is the perfect scene for connecting and celebrating with loved ones. Created by Terryn and Andrew Hickinbotham more than 30 years ago, this special place has become a much-loved part of the landscape. Come and experience the magic first hand. Ideal for relaxing lunches, Hickinbotham is a family-friendly venue appealing to all guests: foodies, music-lovers, wine enthusiasts, even fans of alpacas. Open for lunch from Wednesday to Sunday, Mintaro restaurant specialises in country fare with a modern twist. The menu highlights fresh produce harvested daily from the kitchen garden. A changing kaleidoscope of fruit and vegies, turning from month to month, ensures dishes showcase the delicious best of each season. Sustainability is echoed in the architecture where reclaimed timbers create a rustic charm. Enjoy the warmth of the fireplace in winter and the wonderful views of Port Phillip from the terrace in summer. On weekends and at special events, get down to live music by talented local musicians. Imagine having your own celebration here. Hickinbotham hosts private functions for intimate and larger groups. Milestone birthdays and weddings are popular at this venue. Widely known for its extensive range of popular wines, there’s also a microbrewery featuring a great selection of beers. Head brewer Jake Hickinbotham, Terryn and Andrew’s son, takes pride in his craft, inviting guests to try the range at the on-site cellar door. If your preference is for spirits, you won’t be disappointed. Hickinbotham’s on-site distillery produces a range of distinctive gins and whiskies to sip and savour. The cellar door is open on weekends. Facilitated group tastings can be arranged; for something more casual, beverage flights are available. There’s a unique vibe at Hickinbotham of Dromana that can be found nowhere else. Now is the time to discover it yourself. Opening hours: Wednesday-Sunday 11.30am-5.30pm; see website for summer hours Hickinbotham of Dromana 194 Nepean Highway, Dromana P: 5981 0355 www.hickinbotham.biz

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Crittenden Estate Just like the finest of red wines, Crittenden Estate gets better with age. With more than 40 years of innovation, this is one of the oldest family-owned and operated wineries on the Mornington Peninsula. Garry and Margaret Crittenden founded the estate with a vision to create exceptional cool-climate wines that reflect the unique terroir of their vineyard. Over the years the winery has gained recognition for its commitment to sustainability and the environment and has received numerous awards for its wines worldwide. In recent years these accolades have been not only attributed to the winemaking but to the sustainable practices carried out in the vineyard. Family past, present and future stand at the forefront of operations. Raised on the vineyard, second-generation siblings Rollo, the general manager and winemaker, and Zoe, the marketing manager, now operate all facets of the business. “We have a genuine respect for each other’s contribution and have both inherited our parents’ great passion for excellence,” Zoe said. With each vintage, their story evolves, with a strong commitment to sustainability and soil regeneration. “The work we have done in the vineyard to improve soil and vine health has significantly increased the quality of our estate-grown fruit, producing wines that just keep getting better and better,” Rollo said. The Crittenden Wine Centre takes cellar tastings to a whole new level with a range of exceptional experiences to match the high quality of the wine produced. Visitors are greeted with warmth, whether a seasoned wine enthusiast or a novice. The knowledgeable staff guide guests through a diverse range of wines while seated inside a beautifully designed space overlooking the lake and vineyards. As well as bookable seated tastings, there may be seasonal experiences on offer. One such example is the weekday guided tasting of current and museum-release wines alongside an exclusive wine-soaked cheese; it’s an informative and delicious experience. For the more inquisitive, the behind-the-scenes barrel room and vineyard tour is a must. Please note that these experiences do not run year-round; check the website for details. The team’s commitment to quality and innovation is evident in everything from the wine in each glass through to the offering of a memorable tasting experience. Opening hours: daily 10.30am-4.30pm

Crittenden Estate I 25 Harrisons Rd, Dromana I P: 5987 3800 www.crittendenwines.com.au I CrittendenWines crittendenwines

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Jetty Road Brewery Fresh, unique and unpretentious are qualities prized in Jetty Road Brewery’s multi-award-winning beers. Those who know their beer proclaim Jetty Road Brewery’s offerings as superior crafted brews. Alternative beverages can also be chosen from an extensive Peninsula wine and spirit list. Jetty Road Brewery’s flagship venue understands the diversity of its patrons. There’s something here for everyone. If you’re here for the beers, you’ll be spoilt for choice with a wide range of flavours available on tap. Whether after the beach or after the match, catching up with mates or family, enjoy a cold brew pulled direct from the brewery tap. Sample different flavours to find your Jetty Road favourites. Will you prefer the famous blueberry sour, American pale ale or chocolate stout? The kitchen menu, featuring Peninsula produce in traditional and innovative dishes, will appeal to all members of your group, catering to dietary preferences and food sensitivities. Open for lunch and dinner, the beer hall has generous seating inside for intimate and group bookings; outside, shaded tables and a play zone for kids make it ideal for families. Bring the family pooch too. Dogs are welcome in outdoor areas. You’ll further relax into the vibe of this cool venue if your visit coincides with a performance of live music. Jetty Road Brewery showcases the talent of Peninsula musos throughout the year. Check the website for dates. Opening hours: Wednesday and Thursday noon-9pm, kitchen closes 8pm; Friday and Saturday noon-11pm, kitchen closes 9pm; Sunday noon8pm, kitchen closes 6.30pm; closed Monday and Tuesday. Summer opening hours: daily from December 18 Jetty Road Brewery

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I 12-14 Brasser Ave, Dromana

I P: 5987 2754

www.jettyroad.com.au

Jetty Road Brewery

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Provincia Food Store Born out of a love for European food and culture, Provincia is a little slice of the Mediterranean overlooking the bay at Safety Beach. Offering a contemporary experience that celebrates the essence of a real European food market, Provincia delivers exceptional quality, seasonality and simplicity with all its produce. Along with the special fare you are unlikely to find anywhere else on the Peninsula, Provincia now invites you to stay a while, with its newly renovated area beside the bright windows. Pull up a stool and order a wine, beer or Limoncello seltzer with snacks including freshly made panini and antipasto boards. The grocery section provides your pantry essentials in one place. Freshly

Provincia Food Store

3-5/154 Marine Drive, Safety Beach

baked bread, ready-made meals and a treasure trove of imported and local goods will elevate your cooking with the authentic tastes of Europe. Fresh, seasonal produce is selected with care from local farmers, ensuring the highest quality flavours and nutritional value. Choose from the finest local and imported liquor, including aperitifs, fine wine, specialty beer and distinctive Italian digestifs. Visit the deli for premium antipasti and that traditional Italian experience, or grab a takeaway coffee, panini or artisanal gelato to enjoy on the beach. Savour the vibrant blend of Mediterranean flavours, light-filled ambience, and curated treasures of Provincia that will transport you to a world where every bite and sip is a celebration of European gastronomy, whether for a bright start to the day, a leisurely afternoon, or a magical evening by Safety Beach. Opening hours: Sunday-Thursday 6am-5.30pm; Friday-Saturday 6am6pm. Extended trading hours during summer

P: 5981 4441

www.provincia.com.au

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ItsaBurger ItsaBurger is home to American-style burgers with locally sourced ingredients in every mouthwatering bite. Located just across from Rosebud's scenic beachfront, this cherished spot is the dream of owner and burger aficionado Grady Patching. With an extensive hospitality background and after many trips to the US, Grady knows a thing or two about what makes a good burger. Dining here is all about authentic, quality ingredients. The burgers are lovingly crafted from a blend of Wagyu beef, brisket and just a pinch of salt. The thoughtfully curated menu delivers a decadent burger experience, with everything except the bun prepared on site. The fries are a crunchy delight and available with a variety of tempting toppings. For those seeking alternatives to beef, chicken burgers come with an array of saucy options, from smoky barbecue mayo to zesty southern hot sauce. Other options include vegan and vegetarian alternatives, hot dogs and a kids' selection. While Rosebud remains the sentimental favourite, the Frankston branch at Karingal Hub broadens ItsaBurger’s presence across the Peninsula, giving Frankston residents a taste of the bay's finest burgers. With the motto ‘Itsa Local Thing’ at its core, Grady’s vision of infusing American burger goodness with Peninsula freshness has become a delectable reality. ItsaBurger provides a licensed, welcoming space where patrons can relish great handheld burgers in a laid-back atmosphere. Whether you opt for delivery, pick-up or dine-in, savour locally infused American classics and discover why ItsaBurger is celebrated as the best burger by the bay. Rosebud opening hours: Monday-Thursday noon-8.30pm; FridaySaturday noon-9pm; Sunday noon-8.30pm Delivery hours: Monday-Thursday 5-8.30pm; Friday-Saturday noon-9pm; Sunday noon-8.30pm Karingal Hub opening hours: Monday-Sunday 11am-9pm ItsaBurger I 897 Point Nepean Rd, Rosebud I P: 5982 1675 I Karingal Hub, 330 Cranbourne Rd, Frankston ItsaburgerRosebud itsaburgerau ( 100 www.itsaburger.com.au

P: 9776 6926

Veraison Culinary excellence meets relaxed sophistication at Veraison. For 18 remarkable years, this family-owned treasure has delighted the palates of discerning diners, with exceptional cuisine masterminded by culinary virtuoso and chef Mark Poulter. Renowned for his meticulous and inventive approach, Mark is a true artist in the kitchen. His creativity shines through as he masterfully combines textures and flavours to craft dishes that are nothing short of awe-inspiring. Mark continually seeks to elevate his craft, tirelessly exploring new ingredients and techniques to improve and refine his already exquisite dishes. Veraison's commitment to excellence extends to sourcing fresh, seasonal and local ingredients, ensuring that each dish bursts with vibrant flavours. But it's not just about the food; it's the complete experience at Veraison that sets it apart. Cherie, Mark’s partner, gracefully manages the front of house with a level of customer care that is truly exceptional. Her expertise in wine pairing ensures that each visit is a harmonious symphony of flavours. Whether you're a wine connoisseur or a novice, Cherie's guidance will enhance your dining experience. Veraison excels in catering for special occasions, including private bookings, where every detail is meticulously orchestrated to create lasting memories. All dietary restrictions can be met with gourmet finesse, including the legendary gluten-free gnocchi that has become a customer favourite. In a world of cuisine options, Veraison is a beacon of elegant dining where gastronomic excellence meets relaxed ambience, making every visit an unforgettable journey into the world of culinary artistry. Opening hours: lunch Wednesday-Thursday 11.30am-2pm; dinner Wednesday-Sunday last booking 6pm; closed Monday-Tuesday, Good Friday, Cup Day, Boxing Day, New Year’s Day

Veraison 1893 Pt Nepean Rd, Tootgarook P: 5985 8888 www.veraisonrestaurant.com.au

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Torello Farm Curious about the food you eat? So too are the team at Torello Farm who pride themselves on championing the food producers of the Mornington Peninsula.

resistance, however, is its selection of ethically produced meat that’s bred on the owner’s farm in Tuerong. This Belted Galloway grass-fed beef and Dorset Down free-range lamb took out the From the Paddock Trophy at the 2023 delicious. Harvey Norman Produce Awards. Judge Andrew McConnell said: "Torello Farm is a deserving winner of this award for their incredible commitment to nose-to-tail butchery and heritage breeds. Their Belted Galloway grass-fed beef and Dorset Down free-range lamb have as much integrity on the plate as they do in the way they are reared and supplied to the consumers." Because Torello Farm processes whole animals, customers can expect to find exciting, lesserknown cuts such as flat iron, pope’s eye or denver steak, alongside more common offerings such as eye fillet and topside roasts. Those willing to step outside their usual repertoire and try the less familiar cuts will receive plenty of cooking guidance and recipes from the Torello Farm staff and website. This approach to beef and lamb production highlights the owner’s commitment to ethical and sustainable practices. Torello Farm’s sustainability endeavours continue in the farmhouse kitchen where excess beef and lamb, along with seasonal vegetables, are lovingly made into a wide range of take-home meals including lasagnes, curries,

What you see here is what the season provides; as a result, customers are encouraged to throw away their shopping list and let Mother Nature guide their selection. The farmgate is often likened to a farmers’ market where the offering of locally grown produce is everchanging. On any given day you might find the farm crew dropping off punnets of sun-kissed tomatoes grown only metres away from the farmgate, alongside a Flinders farmer unloading boxes of avocados, or perhaps a delivery of biodynamically grown apples and juice from Red Hill. In addition to seasonal fruit and vegies, an extensive selection of neighbourhood treasures, such as Main Ridge goat’s cheeses, Tuerong sourdough breads, and olive oils from one of the Peninsula’s many groves, are available seven days a week. Local specialities, depending on the season, could also include Red Hill truffles, wakame and mussels harvested from Port Phillip, or an assortment of farm-grown flowers. Many would argue that Torello Farm’s pièce de Torello Farm

I 410 White Hill Rd, Dromana

P: 5981 0335

www.torellofarm.com.au

cottage pies and ragus. There’s vegetarian and vegan options too, and the on-site kitchen also produces an eclectic range of pickles and preserves from seasonal gluts such as tomato sauce, gin and lime marmalade, jam for ham, and beetroot relish. Keep an eye on Torello Farm’s website for its selection of workshops created to spark curiosity and educate customers further, covering a range of topics from fermenting vegetables to building a water-saving wicking bed or cooking secondary cuts of steaks. ‘Pick your own sunflowers’ will be a new offering this year too. Opening hours: daily 8am-6pm I

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Rahona Valley Rahona Valley, known for its signature sparkling rosé, has a lot more to offer the curious epicurean. Having recently moved its tasting room and wine bar to the Dromana Industrial Estate, it now provides a range of enticing experiences to enjoy. Sample the delectable selection of wines paired with handcrafted Peninsulamade Cuvée Chocolate, or bring the dog and come down for a Sunday session with live music, wine and cheese platters. Rahona Valley excels in sparkling wines using the traditional method, as well as the pinot noir and chardonnay that the Mornington Peninsula is known for. In 2020 it founded the state-of-the-art Australian Cuvée Centre in Dromana, dedicated to crafting sparkling wines. This centre is used to develop Rahona Valley’s own sparkling wines as well as supporting other wineries. This expertise has enabled the production of some excellent Peninsula sparkling wines with more than 10 varieties to choose from. If you prefer your wine without the bubbles, Rahona Valley also offers a range of cool-climate red and white wines to enjoy. While known for its sparkling wine, the must-have drink for summer is the Sorrento Moon Cuvée Spritz. This unique recipe is made using a sparkling wine blended with sweet Australian oranges and native ingredients, including Davidson’s plum, rosella flowers and Tasmanian pepperberry. It is ready to serve; just pour over ice with a slice of dried blood orange and enjoy. In keeping with the sustainable practices of Rahona Valley, you can return the elegant bottle to be reused and receive $1 off your next purchase. Opening hours: Friday-Sunday noon-5pm, with extended hours over summer; check website Rahona Valley

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3/48 Collins Rd, Dromana

P: 0417 323 765

www.rahonavalley.com.au

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La Onda Latin Mex The doors are wide open at La Onda Latin Mex, where family and friends connect over Latin American cuisine and vibrant conversation. Come inside to experience traditional methods of preparing and cooking food made with spirit and skill by chef Roxy Flores and her respected team. The dishes from this kitchen are served up with lashings of passion and homemade nuance. La Onda Latin Mex brings all the flavours of Latin America to your tasting table while providing an atmosphere overflowing with sensory seduction. Smells waft through the stylish interior filled with inspiring creativity, while energetic flavours jump from the plate like a dance floor filled with salsa La Onda Latin Mex

dancers. Order an elevation-destination margarita, a locally or South American crafted wine or beer and celebrate with the hand-picked tequilas and mezcal offerings all well paired with the flavour layered cuisine. It’s all about individuality and exceptional quality at La Onda Latin Mex. The team are an extension of the family and are ready to offer you the great Latin Mex experience at every visit. Roxy, who was born and raised in El Salvador, comes with a personality as big as the flavour that springs from your plate. Her food focuses on your enjoyment and welcomes you like a long-lost relative. Experience the culture, settle in and savour it because, as the saying goes, “Mi casa tu casa” – “My home, your home”. This little Dromana gem may be small but its heart is big. Dine in, take away (pick up or delivery). Come and join the fiesta. Check the website and social media for opening hours, specials, what’s on and to make a booking.

I 171 Point Nepean Rd, Dromana

P: 5904 7632

www.laondalatinmex.com.au

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Bass & Finders Distillery The spirit of the Mornington Peninsula is alive and well at its first distillery, Bass & Flinders. The award-winning family business was born in 2009 from a hobby for handcrafted, premium aged grape spirits. Following in the footsteps of founder and father Wayne, Holly took over as head distiller and managing director in 2016. During 2018, the vine-to-bottle distillery moved to its current location, where there’s more space for making its lively spirits and where the distillery door opens for guests to try the handcrafted drinks in a fun and comfortable setting. With a focus on quality above all else, Bass & Flinders is dedicated to distilling in small batches and sourcing local native botanicals to produce unique, Australian craft spirits. “We make all spirits from scratch,” Holly said. “Our batch-distilled Méthode Eau de Vie base-spirit showcases the rich, velvety, ripe aromas of the terroir, where Victorian grapes are grown, creating additional layers of flavour, texture and viscosity in all of our spirits.” As pioneers of gin and brandymaking masterclasses in Australia, Bass & Flinders’ hands-on experiences offer the opportunity not only to learn how these spirits are made, but to make your very own blend. Choose from a wide range of flavours and botanicals and take away your 500ml creation. Recipes are kept on site, should Bass & Flinders Distillery 40 Collins Rd, Dromana P: 5987 3893 www.bassandflindersdistillery.com

you want to purchase your own spirit again in the future. Bass & Flinders Distillery also offers gin high tea, seasonal cocktails, bar snacks, grazing platters and the opportunity to taste all of its products. Enjoy them in the relaxed distillery door or in the garden courtyard. Opening hours: check the website for masterclass bookings and distillery door opening hours.

BassAndFlindersDistillery

Dairy Lane Looking for milk in glass bottles, a slice of sponge cake or scones with jam and cream like Nana used to bake, or old-school ice-creams and milkshakes? Then look no further than Dairy Lane. While this retro-style milk bar trimmed in blue and white may be new to Dromana, it’s jam-packed with history dating back to 1850 and owner Matthew’s farming family. Matthew also brings many years of working as a dairy exporter to the business, but it’s the sentiment from past generations of farmers that is evident inside this Pier St establishment. During lockdown, Matthew found himself immersed in family recipe books and reminiscing over old photo albums, tracing his family’s long farming history. “Time spent in this space sparked the idea to bring such experiences and stories of joy back through a local store, plus offer the highest quality dairy products for sale,” he said. Fresh milk, cream, butter, cheese, ice-cream and yoghurt with no additives or preservatives are delivered twice a week from four small Victorian dairies and then packaged on site in Dromana. The future of the business aims to offer a home delivery service from Port Melbourne to Portsea. In summer, Dairy Lane will deliver on horse and cart around Dromana. Drop in for a cuppa, a shake and some cake and enjoy such a delightful experience. High tea and cooking demonstrations are also available. For the latest including opening hours, check the website for all milk, butter, cream, yoghurt and ice-cream – all natural. Dairy Lane

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27 Pier St, Dromana

P: 5987 2713

www.dairylane.com.au

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Mumma Made Louise launched Mumma Made in January 2015 at Red Hill Market. What started as an experiment in her kitchen at home has grown to the point where she gave up her nursing career to follow her passion for producing the best relishes, jams, mustard and pickles.

When Louise moved into her home on the slopes of Arthurs Seat in 2010, she planted an edible garden full of figs, plums, apricots, quinces, lemons, herbs and pomegranates. Her garden constantly produces fruit and vegetables throughout the year as she nurtures her plants and trees like children. These are the cornerstones of her cooking and preserving. Figs are her brightest burning passion, and her trees are her pride and joy. The soil on the hill of Mumma Made

30 Manna St, Dromana

her home is the perfect climate and location for them to thrive. Louise's eyes light up when she talks about them, and she says their texture, colour and sweetness captivate her. Twelve years ago she planted her first fig tree and she hasn’t looked back; her garden is home to eight fig trees now, and she jokes that their house and new farmgate kitchen were built around them. Louise isn’t the only passionate green thumb in her street; she often trades lemons and cumquats with her neighbours and loves using fresh bay leaves from a tree over the fence to perfume her preserves. Tastings are always on offer, so drop in and try her delicious preserves for yourself. Opening hours: Monday, Tuesday, Thursday and Friday 10am-3pm

P: 0409 190 271

www.mummamade.com.au I

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Hawkes Farm

There’s food shopping to be done but you’d rather be enjoying time with family and friends. At Hawkes Farm you can do both, having a great day out sourcing the best produce on the Peninsula in a setting made for fun. Hawkes Farm is a family-run business growing vegetables and strawberries on a 56ha property in Boneo. The farm’s own produce is well represented in the on-site store, together with a selection handpicked from all over the Peninsula. With a wide range of fruits, vegetables and gourmet products, you’ll find all the ingredients to create fresh, flavourful snacks and meals at home. Johnny Ripe pies, Mumma Made jams and chutneys, Pure Peninsula Honey, Baker Boys breads and Red Hill Truffle products are just some of the goodies sold here. Take time exploring all that’s on offer. Once your basket’s full, reward yourself with a delicious Little Rebel coffee and cake.

On weekends, head to the farm kitchen in the picnic patch. Kids love the sandpit and old Farmall tractor, so there’s plenty of opportunities for family photos here. Take a seat at a picnic table and enjoy Hawkes Farm’s famous hand-cut, thrice-cooked, gluten-free hot chips. Drinks and ice-creams are also available. You can have it all at Hawkes Farm.

Opening hours: store daily 8am-5pm; closed Christmas Day; kitchen Saturday and Sunday 10am-3pm

Hawkes Farm I 661 Boneo Rd, Boneo I P: 5988 6785 www.hawkesfarm.com.au I Hawkes Farm hawkes_farm

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FROM AIR

Waste not, want not The Peel Thing is a business built on a real passion to reduce waste through creating joy with the addition of something a little special: a garnish. Katie, The Peel Thing’s owner, is the daughter of European migrants who instilled in her a ‘no waste’ ethic from a young age. “I was definitely influenced by my parents’ strong belief in using up what we had and not ever wasting a single thing, especially when it came to food,” she said. After decades in the corporate world, Katie felt it was time for a change. In 2019, she developed her initial business, Beach Box Grazing, on the Mornington Peninsula. This flourished during lockdown, and from it evolved Katie’s real passion for the sustainable sourcing of plant-based options for both food and drink garnishes. The initial range of dehydrated citrus fruits sourced and dried on the Peninsula are not only delicious, they also add a little sunshine to a drink, cheeseboard or dessert. “Providing a product that brings that little special something to so many people is such a delight,” Katie said. The popularity of these garnishes meant her home-based business needed to move to the sought-after Dromana Collins Industrial Estate. The range has expanded greatly over the past year to include a fun collection of edible fruit decorations, sprinkles and cocktail sugar rims, artisan cocktail salts and syrups. Not only are the products colourful and delicious for use in the kitchen and at the bar, the dehydrated citrus fruits and flowers can also produce a wonderful aroma throughout the home.

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Quality is of the utmost importance, Katie said. “The drying process is slow and low to ensure the original fruit’s nutritional value and colour remains as close to the fresh product as possible.” Packaging also takes the less waste approach, with the business reusing it where possible and keeping all packaging and printing local with as low an impact as possible on the environment. All products are 100 per cent Australian-made and primarily sourced across the Peninsula and Victoria. The products can be ordered online and are widely available in stockists locally, nationally and globally. “Winning the 2022 Mornington Peninsula Business Excellence Award was the crowning achievement for our new business, validating our relentless pursuit of excellence and strategic innovation,” Katie said. “It affirmed our direction and provided us with a confidence moving forward that has supported us to grow from strength to strength.” The future looks exciting for the business as the team continues to innovate, with new products currently in development to use 100 per cent of the fruit and adding a little extra. Katie’s unwavering commitment to sustainability, to use the entire piece of the fruit or flower and her high energy to do so, makes for some extraordinary products heading our way from the factory-based business in Dromana. The Peel Thing Factory 1/7 Thomson Tce, Dromana P: 0411 703 295 www.thepeelthing.com.au FB: The Peel Thing INSTA: thepeelthing

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FROM TREE

Louise is determined to not waste a tradition

Many years ago, fruit and vegetables were preserved to avoid waste and so they could be enjoyed out of season. Today they're a staple of our pantries and their flavours and textures have hit new heights.

Our preserving culture is headed in the right direction with people such as Louise Evenden, who is dedicated to producing the classic preserves we all love and new flavour combinations to please tastebuds, entice our senses and make us salivate. Mumma Made is a small business with a big focus on flavour and a reputation for quality homemade relishes, jams, mustards and pickles. Louise launched it in January 2015 at Red Hill Market, where it took off like a house on fire, and she has never looked back. What started as an experiment in her kitchen at home has grown to the point where Louise gave up her nursing career, put in a small commercial kitchen and now employs Lorelle to help her. Recently, Mumma Made opened a kitchen store where you can sample the entire range of relishes, jams, pickles and mustards. When she moved into her house in Dromana on the slopes of Arthurs Seat in 2010, Louise planted an edible garden, including figs, plums, apricots, quinces, lemons and pomegranates. Louise loves using fresh local ingredients wherever possible, including homegrown figs that become Fig & Ginger Jam and Figgy Paste for your next cheeseboard, cumquats from local gardens that make superb marmalade, and bay leaves picked straight off her neighbour's tree. Louise is obsessed with the colour, texture and sweetness of figs, and you'll find 11 fig trees in her garden with varieties including preston, black genoa, brown turkey, and green figs. One of the things she loves most about creating jam and preserves with figs and other ingredients from her garden is that no two batches taste exactly the same. The flavour profile changes slightly with each batch, depending on the variety of fruit picked and the time of year it was harvested. When she can't find the ingredients in her garden or her neighbours’ gardens, Louise is dedicated to supporting Peninsula farmers and producers and shops for ingredients such as beer from Jetty Road Brewery for her Pale Ale and Peppercorn Mustard – a favourite among the restaurants and cafes that serve her punchy mustards and chutneys. While her range has tripled since she began this journey and she has a customer base to be proud of, Louise still makes her products by hand in small batches using the best quality fruit, vegetables and spices, locally sourced whenever possible. Every batch is carefully watched and taste-tested to ensure it

meets her high standards in flavour and texture. She's known for her traditional recipes and her flavour creations, including Classic Tomato Relish, a traditional Country Women's Association recipe; Bloody Mary Tomato Relish, a delicious combination of tomato, apple and celery infused with vodka, cracked pepper, curry, fenugreek seeds, allspice berries and coriander; Kasundi Kick, a spicy Indian-style tomato relish packed full of chillies, ginger and garlic; Berry Christmas Jam, a festive special of strawberries, raspberries, cranberries, sour cherries and Christmas spices; Seville Orange & Whisky Marmalade, a sharp winter favourite; and her favourite flavour combination, Raspberry Pomegranate and Thyme Jam. Mumma Made products make a lovely gift, especially at Christmas. Packs of one, two or three jars can be boxed in many combinations of flavours, and sample boxes containing six of the bestsellers make a very affordable gift for teachers, neighbours and extended family. You'll find Louise and Lorelle at the Mumma Made Kitchen Store in Dromana, which is open from 10am-3pm on cooking days: Monday, Tuesday, Thursday and Friday. Come along to smell what's cooking and taste anything you like. Mumma Made products are also available at markets on the Mornington Peninsula, including Mornington Main Street every Wednesday, Red Hill and Emu Plains, as well as farmers’ markets around Melbourne, and gourmet food stores including Scicluna's, Hawkes Farm in Boneo, Houghtons in Mornington, Tully's and Palamara Village Fruits in Mount Eliza, and online. Mumma Made 30 Manna St, Dromana P. 0409 190 271 www.mummamade.com.au FB: mummamade2 INSTA: mumma.made

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This is the part of the world where land and sea come together in perfect harmony. From the limestone corridors of Sorrento’s history-laden buildings to the Port Phillip foreshore where holidaymakers have played for years, visit once and you’ll want to stay for ever. Go south and you will find a place where Bass Strait thunders and the sky hits the land with a tap. Teatrees lean away from the wind and the sand dunes roll and clap, their ancient forms heaving to the swell of the sea below. Boatloads of pleasure-seekers came from Melbourne in the early 1900s, up from the paddle steamers to a town where wandering up and down in your finery was the main attraction. From the sparkling front beaches to the rugged coastal ridges and rock pools of Bass Strait, visitors still dare to dream of a lifestyle full of sun, surf and sand and the sampling of Peninsula-grown and crafted cuisine that stands alone on the world stage. From holiday shacks to grand residences, this resort-style region still attracts seasonal partygoers, beachcombers and fine-diners alike. Hospitality is exactly what it says it is: meet and greet restaurateurs, provedores and paddock-to-plate innovators serving up their best throughout the seasons, whether you’re at the pub watching the sun sink or at an intimate dining destination. Come visit this land of sweet treats, Sicilian and French selections and long ‘petit déjeuners’ by the bay. Come to the place where the back beach churns, the ferry roams and the dolphins play. To drive is to arrive in this most beautiful place full of grace and natural splendour. Make your own history. We are waiting. Le Capucin 119 Mubble 116 Pebbles Restaurant at Peppers Moonah Links Resort 118 Penni Ave Distillery 117 The Continental Sorrento 114

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SORRENTO Portsea

PENNI AVE DISTILLERY THE CONTINENTAL SORRENTO

MUBBLE PEBBLES RESTAURANT AT MOONAH LINKS

THE CONTINENTAL SORRENTO

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The Continental Sorrento Ever since the inimitable philanthropist, thespian and entrepreneur George Coppin built Sorrento’s iconic Continental Hotel in 1875, the landmark building has proudly looked over the ever-evolving town and beyond to Port Phillip. Perhaps tellingly, with its tower even higher than the church, it has long been a central hub of the community and a destination for residents and visitors alike. Restored now to its former glory but with a contemporary flair, the Continental Sorrento, a multi-award-winning lifestyle precinct, is regarded as a one-of-a-kind hospitality destination, drawing national praise and attention. Its impressive design is bright and approachable, offering a wide range of experiences from casual drop-ins to destination dining and premium events. Meticulously renovated by award-winning architect firm Woods Baggott, the Continental includes five signature restaurants and bars, three event spaces with ocean views, the 108-room 5-star Intercontinental Hotel, and Aurora, an award-winning state-of-the-art wellness centre. Audrey’s, the signature restaurant, is a homage to chef Scott Pickett’s grandmother, who instilled in him a passion for cooking. This beautiful space with ocean views offers an authentic seafood-centric menu. Expect elevated dining with old-world elegance. Chef Nicholas Deligiannis, The Age Good Food Guide’s Young Chef of Year, said: “My culinary philosophy revolves around the art of blending Mediterranean flavours with chefdriven techniques. When it comes to the plating and service of our food, we focus on letting the flavours speak for themselves. We keep things fun

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and interesting by consistently changing dishes, ensuring that even our regular guests have a new experience every time they dine.” Another dining area, The Atrium, with its stunning cathedral glass ceiling, is ideal for enjoying a long lunch, the famous seafood platter with champagne, or cocktails at the bar. The Conti has three ground-floor areas for dining and drinking: the beer garden, the front bar, and the alfresco Promenade for reimagined pub classics and ice-cold drinks. The precinct is the perfect venue for your special event, black-tie soiree or a night on the town. Evolving to match the changing needs of the seasons, you can enjoy an autumn/winter program that includes comedy or jazz and shiraz, and a spring/summer schedule that includes sunset drinks, Spring Racing Carnival celebrations, and Christmas and New Year festivities. Marketing and partnerships manager Britt Groth said: “We’re not just raising the curtain on entertainment; we’re crafting an unforgettable performance rooted in our heritage. George Coppin envisioned the Continental as the ultimate entertainment destination on the Peninsula, and today we honour his legacy by weaving a consistent and captivating symphony of experiences year-round.” The venue’s dedication to the community extends beyond its walls, nurturing Peninsula talent and, as a registered training organisation, providing clear career pathways for all employees and fostering growth and development. The newly acquired and renovated Sorrento Lodge provides affordable staff accommodation for the hotel and nearby businesses. If you haven’t been to the Conti for a while, you will be amazed by its new incarnation. CEO Duncan Thomson said: “The Continental’s deep-rooted history and cultural significance to the community are threads we’ve carefully woven into our ethos. We’ve sought to pay homage to our past, bringing new life into the timeless limestone walls that echo stories of the past, making a statement as the signature social hub of the Peninsula. For the community, it’s the return of an icon as one of the nation’s premier hospitality precincts proudly showcasing the best of Sorrento.”

P: 5935 1200

www.thecontinentalsorrento.com.au

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Mubble At Mubble, ice-cream is more than just a treat; it's an art form. Step into a world of frozen delight at the familyowned stores in Sorrento and Rye for a taste of heavenly handcrafted ice-cream. For more than two decades on the Mornington Peninsula, they’ve been using fresh local fruit and importing the highest quality flavour ingredients from Italy to create their exquisite single-batch ice-cream and sorbet. They’ve even been known to put smiles on the faces of grumpy kids with just one scoop. With more than 160 varieties – including dairyfree and vegan options – there’s a lot to be excited about. Best-selling ice-cream flavours include sour cherry, liquorice, Ferrero Rocher,

and dulce de leche. Mango and passionfruit are the top two picks in the sorbet range, which is so creamy you wouldn’t know it was vegan. Mubble also gives the same attention to its other offerings, creating fresh juices, smoothies, hot jam doughnuts, churros, and aromatic coffee. And it does it all with biodegradable packaging. If you’re planning an event or party, Mubble's got you covered. Its custom ice-cream cart is the perfect addition to your special day; it’s selfsustaining, so there are no power requirements, noisy generators or extension leads to spoil the ambience. With various packages to suit different budgets and events, you can tailor your own Mubble magic and leave a lasting impression on your guests.

Ready for a taste? Jump the queue and order online, or stroll into one of the stores to discover their winning equation: the best ingredients + love + cold = Mubble. Opening hours: Sunday-Thursday 10am-5.30pm; Friday and Saturday 10am-9pm; late trading over summer, check website for details

Mubble 69 Ocean Beach Rd, Sorrento & 2393 Point Nepean Rd, Rye P: 5984 4944 www.mubble.com.au

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Penni Ave Distillery Tucked away in Rye’s industrial area, Penni Ave Distillery is known in these parts as the go-to for excellent coffee in the AM and stellar cocktails in the PM. Whatever the hour, the good vibes run high and you’ll be warmly welcomed into the creatively decked-out warehouse space. For a business that began from a hobby and opened its doors in the thick of a pandemic, its loyal following is testament to the quality of what’s offered here. It’s one of the very few dedicated vodka distilleries in Victoria, where the team work their magic in a copper still named Walter, transforming fermented wheat and barley into wonderfully smooth, multi-awardwinning vodka. There’s a big commitment to sustainability, from the solar power to the hand-foraged botanicals that bring innovative, distinctly Australian flavours to the vodka. The range includes 16 Beach, an ode to Rye made with sea celery and saltbush. Then there’s the award-winning Wattle Seed and Burnt Honey, and Lemon Myrtle. The Wattle Seed and Burnt Honey Penni Ave Distillery

Vodka received the Best Vodka Trophy at the 2022 Australian Distilled Spirit Awards, so try it in your next espresso martini and take it to the next level. Consider yourself a loyal gin drinker? Made with hand-foraged Tasmanian pepperberry, Penni Ave’s Pepperberry and Coastal Rosemary Vodka offers a sustainably sourced option for you to enjoy with soda or tonic with lemon, or in your favourite gin cocktail. Unlike juniper, pepperberry provides a uniquely native Australian taste while still retaining the punchy flavour of your favourite gin. Penni Ave’s signature cocktail is the Kakadu Mule, flavoured with organic ginger, fresh mint and finger lime. The impressive cocktail list changes with the seasons, including frozen vodka cocktails in the warmer months. If vodka and cocktails aren’t your thing, try a local beer or vino. Food trucks rotate from week to week in the driveway, from pizza to Asian hawkerstyle Thai to Mexican. The live music Sunday Session happens on the first Sunday of the month. Opening hours: café Monday-Friday 6.30am-noon; bar Thursday and Friday 5-9.30pm, Saturday 7am-9.30pm, Sunday 7am-6pm. See website for extended summer hours and live music sessions during summer

2/43 Peninsula Ave, Rye

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Pebbles Restaurant at Peppers Moonah Links Resort Nestled on the pristine, award-winning championship golf course amid Australian coastal flora, Pebbles Restaurant is where culinary magic happens. You don't need to be a golfer or club member to enjoy the delights that executive chef Dipen Patel serves in Pebbles' bright, contemporary dining room. Open to residents, hotel guests or even those just in town for the day, Pebbles welcomes all those with a love of good-quality dining paired with beautiful golf course views. Dipen draws inspiration from seasonal and sustainable Peninsula produce, including freshly picked herbs and vegetables from Moonah Links’ kitchen garden. The beautifully balanced menu features such ingredients as McCrae gourmet mushrooms, Hereford beef, Hiramasa kingfish and Ora king salmon. In addition to sourcing the highest quality ingredients for his menu, Dipen highlights native plants, saltbush, lemon myrtle and warrigal greens throughout Pebbles’ diverse menu in an ode to ingredients found in nature. This spring, Dipen turned to nature to create a stunning new menu Pebbles Restaurant at Peppers Moonah Links Resort moonahlinksresort moonahlinks

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designed to share. Ora king salmon infused with soy sauce, wasabi cream and lemon, porchetta with green apple ketchup and blue swimmer crab risotto with chilli and green pea all feature on the menu and ensure that even the most discerning foodies will be delighted. They say you should leave the best until last, and when it comes to Dipen’s indulgent desserts, the saying is true. Whether it’s his seven-layer chocolate bar with roasted cherries, fig and strawberry ambrosia with lavender ice-cream and burnt meringue, or his signature clementine cheesecake, Dipen’s passion for desserts shines brightly through his incredible creations. Every great menu deserves a great drop to accompany it. Pebbles has sourced the Peninsula’s best award-winning cool-climate wines from Paringa Estate, Kerri Greens, and Foxeys Hangout. An exciting cocktail menu makes for the perfect aperitif. The view is second to none, the service is impeccable, and the menu and wine and drink lists are inspirational. Opening hours: lunch Thursday-Sunday noon-3pm (December-March); dinner Monday-Sunday 6pm-late

55 Peter Thomson Drive, Fingal

P. 5988 2000

www.moonahlinks.com.au

Le Capucin Approaching the Peninsula’s point, a small, duck eggblue building nestles at the ocean’s edge. Le Capucin, Portsea’s own authentic French cafe, has become a beloved landmark for residents and a welcome surprise for out-of-towners. Where you eat has been proven to influence the taste, in which case this is a café with a distinct advantage. Could French-inspired food made in house be any more delicious? It is when the setting is beachside at Le Capucin café. Owners Kirsty and Loïc Duchet, together with the Le Cap crew, love sharing the taste of France with customers and are waiting to greet you with a cheery “Bonjour”.

Le Capucin

3770 Point Nepean Rd, Portsea

P: 5984 3243

Pair a fresh noisette viennoiserie with the superior blend of a premium Five Senses coffee. Both are served all day. Strolling along the iconic Portsea pier with cup in one hand and croissant in the other is très chic. There’s a holiday feel in the air. There’s seating inside or you can choose to dine outside on the terrasse, with tables dotted about next to a sprawling green lawn. In summer, try the baguettes and salads while sipping a freshly squeezed OJ or latte on the rocks. In cooler weather, tuck into a warming soup or cheesy special; the crepes or croque monsieur are big favourites. Relax, you deserve it, and order a takeaway meal based on traditional recipes from Loïc’s home. At Le Capucin, it’s easy to pretend you’re holidaying in France. For catering and group bookings, low season only, email bonjour@lecapucin.com.au Opening hours: daily 8am-3pm; summer 7am-4pm

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Preserving the flavours of the past Do you recall a childhood where outdoor fun meant using natural elements for pretend play? Steeping flower petals in water to create potions and perfumes? Melissa, of Balnarring Preserves, still possesses this spirit of curiosity and ingenuity in adulthood, of continuing wonder at the potential of nature’s gifts. These qualities, combined with equal parts serendipity and hard work, have proved the recipe to her business’s success. On a farm in 1970s rural NSW before ‘sustainability’ and ‘regeneration’ became the buzzwords they are today, Melissa’s family were already modelling a low-waste lifestyle. She fondly recalls her father fashioning cardboard boxes into living quarters for her Barbie dolls, and her aunt growing the most amazing stone fruit and transforming it into delicious jams, chutneys and cordials in Fowlers Vacola jars. Growing up in Moree, with generations of extended family owning dairy farms in Taree, gave Melissa a spiritual connection to the land. There’s little doubt her upbringing shaped the genuinely warm and unpretentious person she is today. There’s still an excitement in Melissa’s voice as she recounts how she and her husband, Matthew, became owners of their Balnarring farm. After seeing the property advertised, they left their home on a whim for a nice weekend drive “just to take a look” and satisfy their curiosity. Approaching on a seemingly never-ending dirt road, they finally arrived at No.13, Melissa’s lucky number. The acreage presented a ramshackle mess of sheds, most recently used for a turkey and emu farm. Turning the corner at the top of the driveway, past more than 200 breathtaking rose bushes bearing testimony to the property’s horticulturalist owners, the main house came into view. At that moment Melissa fell in love. The homestead, one of the Peninsula’s original buildings, recalled the charm and character of her aunt’s place. A bid was placed, and six months later Melissa and Matthew owned the Balnarring farm. There was much work ahead: sheds to be demolished; overgrowth cleared; garden beds redesigned for no-till, nodig organic farming; the rear .8ha forest lovingly brought back to feature only indigenous plants; the house completely

refurbished, showcasing the handmade brick extant chimneys, the quarter-sawn timber milled on site, and the 3m ceilings. Melissa loves experiencing the property’s changing moods as one season turns to the next, imagining previous owners tending plants in the kitchen garden at the old homestead entrance, a garden of surprises where a magnificent 100-year-old crab-apple tree sits and mysterious plants occasionally appear. Were they planted in the time of the property’s first owners, Lawrence and James White, circa 1885? Now the farm is making its own mark on history as a successful business. With her waste-not ethic, Melissa knew there had to be a use for the layer of rose petals carpeting the ground, and so the first botanical cordial in the range was born: the delicious Rose Up Your Life. Together with a limited range of jams, pickles and relishes, the cordial was first sold at Bittern Market. Melissa realised she was on to a good thing when a customer ordered 100 bottles on the spot. The popular cordial has since earned expert recognition too, winning a coveted Melbourne Royal Fine Food Award. Melissa has also gained first place against tough competition for her tomato relish at the 2023 Melbourne Royal Show, the judges considering it “a very tasty relish (with a) good balance of tomato and spices”. The range and its demand continues to grow, as does the produce. Planter boxes and orchards abound with seasonal organic fruits and vegetables. Melissa can often be found in her commercial kitchen creating botanical cordials, relishes, sauces, herbs and spices, labelled with such fun names as Lemon Lavender Love and Relish the Relish Beetroot. Beyond her fondness for the stunning home and property, Melissa feels deeply about her role as custodian of its history. Casually thumbing through a historical Balnarring leaflet sharing the area’s past, she uncannily lands on a page showing a 1930s photograph with the caption “Woman making preserves”. It feels like a sign of approval, of history’s cycle continuing. This is the place where she truly belongs. Opening hours: roadside farmgate market stall Friday-Sunday Balnarring Preserves 13 Turners Rd, Balnarring P: 0417 941 879 (Melissa) E: melissa@balnarringpreserves.com.au www.balnarringpreserves.com.au INSTA: balnarringpreserves

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THE PENINSULA’S FINEST

Peninsula’s producers are making their mark

Peninsula people have always found ways of taking a raw product and transforming it into something more delicious, more valuable. The early fishermen working the bays would salt and dry their catch and send barrels of saltfish to the goldfields. Today, Peninsula winemakers have a global reputation for crushing and fermenting local grapes and sending their wines around the world. Even more so, the Mornington Peninsula is becoming known for a vast range of products made right here, with ingredients grown between the two bays.

While there are fewer orchardists than decades ago, a new generation of apple growers is turning their fruit into juice, fermenting it into popular cider, and even making outstanding apple cider vinegar. From easy-to-drink appley bubbles to serious French-style dry ciders, local cider makers are winning awards nationwide. In fact, the annual Red Hill Cider Show is one of the biggest in the country. Go to an industrial estate behind any one of the seaside suburbs and you will find a distiller. From glamourous jewel box-like cellar doors to grungier operations run by young guns, the Peninsula has more than its fair share of producers of gin, vodka, and even whisky the Scots would be proud of. We're also home to some of the best non-alcoholic beverages in the country, serious drinks made with native botanicals that are poured in top restaurants across Australia. ‘Peninsula Made’ products can be found at: Arancini 4 All 125 Arc Café 164 Balnarring Preserves 120, 142 Balu’s Bakery 124 Benton Rise Farm 65 Bütterken Bakery 69 Cellar & Pantry 153 Chocolat of Mornington 63 Dairy Lane 106 Daniel’s Run Farm 18 Eddies Organic Cider 160

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Like many great food cultures, the Peninsula is blessed with some great cheesemakers. For years we've had talented people armed with the skills to transform great, fresh milk into outstanding cheese. Some are small farmhouse operations where you can see the goats being milked. You can taste a fresh chevre or firm halloumi ready for the grill there. Some celebrate their European roots by making great table cheeses but also health-giving kefir made from organic milk. Another one of life's great joys is chocolate. While no one is growing tropical cacao beans in the mild, maritime climate of the Peninsula, we are lucky enough to have chocolatiers plying their sweet trade right here. Using French and Belgian chocolates, the various chocolate makers offer unique tastings, masterclasses, and other chocolatey experiences. With excellent access to berry fruit and fresh veg, it is no wonder there are many conserve makers and fermenting enthusiasts around. From strawberry jam just waiting to top a scone with cream to chefs with kitchens dedicated to take-home meals, they are all making the most of local produce. Regarding the arcane arts of charcuterie and smallgoods, the Peninsula is home to some of the finest makers of terrines, hams and bacons. Inspired by the number of excellent butchers on the Mornington Peninsula, the Red Hill Show celebrates the high level of snag-making with the annual $500 Golden Sausage competition. The Peninsula has many great preservers, conservers, makers and value-adders. It is a place where people practise traditional food-making and preserving arts. It is also a place of innovation where new products are made, packaged, and sent to every corner of the country and around the world. We are all very proud of the people who produce food and drink that is 'Peninsula-made'.

Flinders General Store 141 Hawkes Farm 107 Horribly Healthy 78 Island Pasta Company 124 Main Ridge Cattle 126 Main Ridge Dairy 159, 173 Mornington Peninsula Produce Map 130 Mumma Made 107, 110 Mushroom Forestry 20 Prodigal Coffee Roasters 138 Provincia Food Store 99 Red Hill Truffles 160

Revolution Coffee Roasters 42, 52 Rocky Creek Strawberry Farm 154 Smokehouse Pizza Kitchen 166 Smokers Butchery 173 Somerville Egg Farm 62, 128 Southern Seagreens 10 The Epicurean Red Hill 148 The Peel Thing 108 The Somers General 137 Torello Farm 102 Tully’s Corner 50

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Balu’s Bakery Indian-born pastry chef Alistair and French-born business wizard Lou grew up with food as an integral part of their lives and cultures, and bread in all shapes and forms were loved daily staples. “We were raised in epicurean families, where fresh local products, family meals, and all sorts of deliciousness were made using traditional and ancestral recipes,” Lou said. “And of course where food is the love language.” Their love of sourdough is instinctive. Traditional family recipes and premium local and imported ingredients make their bread a cut above the rest. “Our chocolate is from France and Belgium and our flour is Australian, so we don't compromise on quality. We use produce from our garden too.” Lou and Alistair imported two Rofco bread ovens from Belgium, allowing them to bake according to the ancient principle of the wood oven with chamotte brick. Their sourdough starter is one of a kind and has developed its specific flavour over the years. “It's very cliché, but we say our secret ingredient is love because food is our love language, and that's how we express ourselves. Alistair says he pours 48 hours of love into each loaf. Everything we bake must be delicious and nutritious too.” Balu’s Bakery

P: 0431 870 131

The flute is a must-try. Originating from Lyon, a city known as the capital of French gastronomy, it's a hybrid between a baguette and a white round loaf of sourdough. The famous cinnamon scrolls are made from a secret recipe, and they're super-fluffy and not overly sweet. You'll find Balu's Bakery at Bittern Community Market on Sundays; at Nourish in Balnarring Thursday-Saturday; at Tulum Store in Balnarring Fridays and Saturdays; and once a month on a Saturday at Emu Plains Market, Little Beauty Market, and Red Hill Market from September to May.

Balu’s Bakery

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Island Pasta Company If you want to enjoy authentic Italian pasta, then an Italian pasta maker is someone you want to know. And we’ve found one of the best. Italian chef Luca and German-born Tine couldn’t find the quality they were accustomed to when they moved to Phillip Island, so they began producing their own pasta and sauces in small batches, ensuring the best quality and freshness. Tine and Luca want to do more than make the best pasta on the Peninsula; they want to educate people by sharing their knowledge and experience. Luca believes most people don’t know how much there is to learn about pasta. It’s

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www.islandpasta.com.au

not just about combining flour, eggs and water. The quality of your ingredients is essential, but the methods and processes are just as important when it comes to taste, texture and digestibility. They buy Peninsula free-range eggs and organic flour for their fresh pasta, and Australian milled flour from the Golden Triangle in northern NSW for their dried pasta. The yellow-hued pasta is slowly dried at a low temperature, maintaining the nutritional benefits and the grain’s colour and fragrance. Their production method and the way they handle the dough ensures that the pasta is more digestible. They transform simple ingredients into luxurious pasta shapes while honouring the traditions of Italian pasta. All of their dried pasta varieties are vegan and include vibrant beetroot fusilli and dynamic black pipe rigate with activated charcoal that will impress the fussiest foodie. Earthy organic spelt fusilli and textural fusilloni rigati perfectly hold your choice of pasta sauce in its ridges. And their deep, dark and luxurious squid ink tagliolini deserves a mention, too. Check their website for their online shop, stockists and farmers’ market locations. I

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Arancini 4 All Enjoy maximum taste with minimum effort thanks to Arancini 4 All’s amazing chefs, who have put in the work to create an impressive range of delicious arancini made from fresh Peninsula meat, vegetables and herbs. All you need to do is heat, serve, and wait for family and guests to rave about your excellent cooking. Bursting with flavour and with so many different options to choose from, Arancini 4 All’s range is guaranteed to become your go-to for family meals, dinner parties or when you’re invited to “just bring a plate”. Everybody loves convenience, but it’s a challenge finding convenience foods with high nutritional value. With Arancini 4 All, you can be assured you’re providing a snack that’s quick and healthy. Free of gluten, preservatives, artificial colours and refined sugar, the range is full of delicious produce from Victorian farms. As a member of the Victorian Farmers Market Association, Arancini 4 All has fostered a special relationship with farmers who produce premium-quality, ethically farmed ingredients. This is a business you can be proud to support. With more than 25 years’ experience, Arancini 4 All’s longevity is testament to its willingness to listen to what its customers want. Feedback from new Arancini 4 All

P: 0450 199 837

arancini4all@gmail.com

and loyal customers has helped shape the arancini range. Grass-fed beef bolognese and mozzarella, basil and macadamia, organic beetroot and maple, and confit duck and Cointreau are just some of the favourites. Arancini 4 All is also certified by Coeliac Australia, and its vegan, vegetarian, no onion/no garlic and nut-free options means no one need miss out. Visit online for home delivery and market dates or to find your nearest stockist. Arancini 4 All customers have admitted licking their plates clean. There’s every chance you will too.

www.arancini4all.com.au

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FROM PADDOCK

Small producers having a big impact

Kevin Wyatt produces exceptional beef. His Angus cattle are bought by one of the most particular meat buyers in the state. Kevin’s production, however, is small. Tiny compared with most cattle productions. He turns off just 10 animals from his Main Ridge farm each year. But it is the small producers like Kevin who help maintain the rural nature of the Mornington Peninsula. “The patchwork of paddocks, orchards, windrows and laneways are all artefacts of a rural lifestyle that started long ago,” says Kevin, a retired lecturer and passionate supporter of agriculture on the Peninsula. “Without farmers, the Peninsula would not be the beautiful place it is.” Kevin is a big supporter of the Peninsula wine industry, working on the International Cool Climate Wine Show held here each year. He is also instrumental in the Red Hill Cider Show, which is held under the auspices of the Red Hill Show and is the second-largest cider show in the nation. However, his herd of 10 breeding cows, bull and 10 calves is his true passion. To make his cattle venture viable on his 6ha farm, Kevin has enlisted the help of neighbours. He agists his cattle on neighbouring farms in return for payment in beef. Free-range, dry-aged, grass-fed beef. Kevin raises his cattle differently

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to other farmers. First, he has carefully selected his herd of breeding cows to have excellent conformation – bone and muscle structure on which to grow meat – and they also have to be great mothers. He leaves the calves with their mothers for 10 months before weaning. The herd feeds on the rich pastures that grow in the deep clay/loam enjoying more than 950mm of rain on average a year. Kevin supplements grass with hay and silage that is baled on the farm. Although 6ha doesn’t sound like a lot of land, the paddocks are super-productive, protected from the prevailing wind by a broad windbreak of native trees. Kevin follows the tenets of regenerative agriculture, using natural fertilisers to feed the beneficial bugs in the soil. This microscopic army makes compost to feed the grass that the cattle eat. “I am not anti-chemicals,” he says. “I just prefer to use a whole lot less of them.” We wander through the windbreak into the paddock. Blue superb fairy-wrens flit between the branches and a wagtail dances in the air, hunting the flying insects that we disturb. The animals are curious but quiet. They are big and are grown out until they are about 600kg. “There is a direct correlation between the way an animal is looked after and the way their meat eats,” says Kevin. “You will never get a tender steak from a stressed steer.” Kevin has teamed with O’Connor meat processors in Gippsland to slaughter his animals. “They share my values about animal welfare. They make sure the animals are looked after in the most humane way.” Kevin turns off his cattle in autumn each year. “It is a great pleasure to eat beef farmed here on the property,” he says. “Perhaps with a glass of local red.” Buy Main Ridge Cattle beef from Mornington Prime Cuts.

Words and images Richard Cornish

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FROM FIELD

Bring the family for a cracking day out

In the open farming spaces of the Mornington Peninsula you'll discover a place where time seemingly stands still, a place of green pastures and the friendly clucking of hens. Welcome to Somerville Egg Farm, a cherished, family-owned farm that has faithfully served its community for more than four decades. The story of Somerville Egg Farm began with Luigi and Maria Napolitano, who embarked on their egg-farming journey in 1978. Their love for the land and commitment to providing top-quality eggs has been passed down through the generations. Today, their children

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Linda, Anthony and Anita carry the torch, ensuring this rich family tradition continues. Somerville Egg Farm isn't just an egg producer; it embodies a way of life deeply rooted in farming traditions. With three generations of experience, the Napolitanos hold a mission close to their hearts: to nurture the land, ensuring it flourishes for generations to come through regenerative farming practices. At the core of their operation lies an unwavering devotion to their hens. The Napolitanos firmly believe that content, happy hens lay the best eggs. Here you'll find chickens basking in the sun, freely exploring the pastures,

and pecking the earth for bugs. It's not just chickens that make up the farm's vibrant community. Goats, alpacas, emus and maremma dogs contribute to the lively farm atmosphere. Princess Leia and Romy, the resident maremma sheepdogs, vigilantly watch over the chickens, ensuring their safety. Sustainability isn't just a buzzword at Somerville Egg Farm; it's ingrained in every aspect of the operation. The Napolitanos understand their responsibility to the land and uphold regenerative farming practices to ensure a thriving, healthy environment. This commitment to caring for the environment and their animals is apparent in the quality of their eggs. Each day, the eggs are meticulously hand-collected. Crack one open and you're greeted by a vibrant, golden yolk, a hallmark of a truly fresh egg. These genuine free-range eggs are not only delectable but also nutrition powerhouses, making them ideal for a wide range of culinary creations from fluffy omelettes to grand celebration cakes. Unlike most supermarket eggs, all eggs from Somerville Egg Farm are unbleached, affordably priced and guaranteed hormone-free.

Farm. Its offerings extend beyond chicken eggs, including those from ducks and, during winter, from emus. For those yearning for a genuine farm experience, Somerville Egg Farm is a destination that promises to transport you far from the city's hustle and bustle. The on-farm shop is a treasure trove of locally produced honey, potatoes, flowers, and an array of other Peninsula delights. It's a bona fide farmgate adventure, a place where you can momentarily escape the frantic pace of modern life. So next time you are out and about on the Peninsula, bring the family and visit Somerville Egg Farm. It's more than just a farm; it's a journey through time, a connection with a family that has dedicated their lives to providing the very best fresh natural produce. Somerville Egg Farm represent a timeless tradition, a taste of life on the land and a commitment to quality and sustainability that spans generations. Opening hours: Monday-Friday 8am-4.30pm; Saturday 8am12.30pm; closed Sundays and public holidays Somerville Egg Farm Cnr Eramosa Road West and Binnak Way, Moorooduc P: 5977 5405 FB: somervilleeggfarm INSTA: somervilleeggfarm

Variety is the spice of life at Somerville Egg

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Grown, Bred or Raised on the Mornington Peninsula The Mornington Peninsula is rich in scale and diversity of food systems emphasised by quality and seasonality. If it’s grown, bred or raised entirely on the Peninsula, it’s now easy to identify with the Mornington Peninsula Produce (MPP) brand. The MPP Certified Trade Mark is a guarantee of provenance, giving consumers confidence in supporting their local farmers. Content current as at 2023.

Farm Gate Producer List Symbol Legend:

Producer is MPP accredited

U Pick available

Café on property

Producer on Twitter

Producer map location No.

U Pick unavailable

Producer on Facebook

Producer on Instagram

1 Torello Farm Ph: (03) 5981 0335 410 White Hill Road, Dromana www.torellofarm.com.au Open: 7 days 8am – 6pm Peninsula Grown, Grazed & Gathered. Our farm gate is often likened to a farmers’ market with an everchanging seasonal selection of Mornington Peninsula produce. We also sell our own grass-fed Belted Galloway beef and Dorset Down lamb along with freshly baked breads, and a wide range of homemade pickles & preserves and take-home meals lovingly made in our farmhouse kitchen.

2 Somerville Egg Farm Ph: (03) 5977 5405 Corner Eramosa Road West & Binnak Way, Moorooduc (Enter off Binnak Way, second driveway on the right) www.somervilleeggfarm.com.au Open: Monday to Friday, 8am - 4:30pm & Saturday 8am 12.30pm. Closed Sundays & Public Holidays. Our family has been producing quality eggs for over 40 years, supplying many cafes and restaurants and other businesses on the Peninsula. Eggs are hand collected 365 days a year so you can be assured that you are buying the freshest eggs with the best yolk and flavour from our barn door. Come and visit our freerange hens roaming in their paddock.

3 Ripe ‘N’ Ready Cherry Farm 52 Arkwells Lane, Red Hill www.ripenreadycherries.com Email: mrcherryfarmer@gmail.com Open: 7 days, 9am - 5pm (Closed Christmas Day) Cherry season: November to January During the season, you can wander through the dappled shade of our orchard picking your own sweet and sour cherries. A large range of seasonal fruit and berries, free range eggs and other produce is available from our farm shop. Bus bookings welcome.

To avoid disappointment please consider phoning ahead to check availability of produce due to seasonal uncertainties.

3 Pure Peninsula Honey

9 Staples Apples & Cherries Orchards

Ph: (03) 5978 8413 or 0417 779 998 871 Derril Road, Moorooduc www.purepeninsulahoney.com.au

Ph: (03) 5989 6255 144 Roberts Road, Main Ridge www.staplesapples.com.au

Open: Mon to Sat 9am-5pm & Sun 10am-5pm

Open: Farm gate open 24/7. Cherry sales 9am-5pm when available

Enjoy free tastings of delicious honey produced by our bees. In addition to our pure raw honeys, our farm shop sells honey ice-cream, bees wax candles and cosmetics made from manuka honey. Watch and learn about bees building honeycomb, producing honey and collecting pollen. Walk through a mock apiary.

A modern orchard pleasantly located in Main Ridge specialising in a mix of new and old varieties of apples. Apples available from March until January and cherries available from December to early January.

14 Orchard Cottage Roses Ph: (03) 5989 6265 Mobile: 0417 134 014 201 Tucks Road, Main Ridge

5 Peninsula Fresh Seafood

10 Hawkes Farm

Ph: 0409 192 770 Dromana/Flinders/Hastings/Safety Beach/Somerville/ Sorrento (see website for locations & hours) www.peninsulafreshseafood.com.au

Ph: (03) 5988 6785 661 Boneo Road, Boneo www.hawkesfarm.com.au

Processing Facility open to public 2/10 Thomson Tce. Dromana Monday - Friday 8:30am-5pm Saturdays 8:30am-3pm The Peninsula’s oldest mussel farmers also have fresh local seafood on offer including flathead, snapper, calamari, garfish, flounder, oysters, scallops and prawns. Catch is seasonal and weather dependant.

Hawkes Farm is a family vegetable farm with a busy farmgate store open 7 days a week. The shop is full of local produce, as well as coffee and snacks, which you can enjoy in our picnic patch – a lovely place to enjoy the views of the farm while the kids climb on the tractor and play in the sandpit. Our famous hot chips are available on Saturdays and Sundays

Ph: (03) 5989 6622 289 – 295 Main Creek Road, Main Ridge www.mainridgedairy.com.au

6 Mock Red Hill

11 Red Hill Peony Estate

Open: 10:30am - 4pm Thurs – Sun. Check website and socials for Public Holiday hours

Ph: (03) 5989 2242 1103 Mornington Flinders Road, Red Hill www.mockredhill.com.au

Ph: 0438 558 633 237 Arthurs Seat Rd, Red Hill www.redhillpeonyestate.com.au

Open: Thursday – Monday 10am - 5pm Open 7 days in January

Open: Mid October – Mid-March (Check website, Facebook or Instagram for opening days & times)

The Mock family have been growing apples for five generations, are certified Bio-Dynamic (enhanced organic) since 1974 and we invite you to visit our beautiful Orchard. Sample our Ciders, Juices, Freeze-Dried Fruits, Apple Cider Vinegar and fresh seasonal produce, all grown here on our farm or indulge yourself in a delicious Johnny Ripe Apple Pie withing our 1945 cool store converted Cider-Lounge. All of your favourite products are available to take home from our farmgate shop.

We sell gorgeous flowers specialising in Peonies, Christmas & Oriental Lilies, beautiful Dahlias and our new Paniculata Hydrangeas. Our Coral Peonies peak in Mid-Late Oct and our pink, white & red Peonies peak through Nov. Our Christmas Lilies bloom in Late Dec- Orientals Jan and the Dahlias bloom from late Dec through to Mid-March. We also produce a wide range of products both from the peony petals and other fruits from the vast Kitchen gardens of the Estate.

7 Harts Farm Ph: 0414 238 158 Gate 2, 300 Tucks Rd, Shoreham 3916 www.hartsfarm.com.au Opening hours: 11am-4pm weekends & public holidays (or online). Extended hours over the summer holidays. A family farm built on passion & an appreciation for quality, our Farmgate is a destination in the hinterland of the Mornington Peninsula for cider tastings & sales. Hart’s Farm are producers of naturally fermented traditional ciders (& a few with a new twist), extra virgin olive oils & cider vinegars. Tradition & quality are at the forefront of what we do.

8 Benton Rise Farm Ph: 0410 663 702 150 Coolart Road (corner Graydens Road), Tuerong www.brf.com.au Open: Every day 9am-4pm In operation for over 30 years, Benton Rise Farm is a communityfocused farmgate which showcases the very best fresh produce and local craft from around the Peninsula. The centre piece of our farm is our 100+ year old Red Rattler train which houses our store. Come grab a coffee and locally made treat, feed our farmyard animals, and let the kids loose in our historic tram and playground.

Open: 7 days a week 8am – 5pm.

12 Rocky Creek Strawberry Farm Ph: (03) 5955 3500 244 Shands Road, Main Ridge www.rockycreek.com.au Peak season (Nov - April): Open 7 days 10 am to 4 pm. Except for Christmas Day, New Years Day & Good Friday.

Open: For opening hours follow us on Instagram or Facebook Field Grown Cut Roses available November to May. Cut Hydrangeas when available. I also have the garden open Oct-April for groups please ring for appointment. My garden has a large number of Roses and Perennials.

15 Main Ridge Dairy

Main Ridge Dairy offers paddock to plate grazing boards with seasonal menu at the café known as Billies. Taste the farm fresh difference at Billies or purchase goat cheeses at the counter during opening hours. A picturesque farm location with happy goats on view across the surrounding paddocks.

16 Red Hill Truffles Ph: 0417 190 193 235 Arthurs Seat Road, Red Hill www.redhilltruffles.com Open: 10am-3pm Friday-Sunday in season; early JuneSeptember for winter/spring truffle; early DecemberFebruary for summer truffle. Come to our truffle farm for an unexpected experience. Fresh truffle and truffle products are available in season at the farmgate or by appointment you can hunt and harvest truffles with your own hands with our talented trained dogs. Booking are essential for the hunts which are available on our website or at the farmgate.

17 Agricola Collective Inc

Offpeak (May – October) Open Friday to Sunday 10 - 4 pm Weather depending. Extended trade applies in the off-peak season during school holidays.

580 Main Creek Road, Main Ridge

Visit the farm and ‘pick your own’ to experience the freshest, tastiest strawberries straight from our fields. Enjoy fresh homemade ice cream and desserts in our café, browse our retail store and sample strawberry cider, wines and liqueur at our cellar door.

Agricola Collective is a not-for-profit farming collective, a collaboration of farmers and land sharers working together to produce fresh, local produce. Our farmgate is seasonal and may include pasture raised eggs, cut flowers, honey, locally produced bread and cakes, ethical firewood depending on the time of year.

12 Balnarring Preserves Ph: 0417 941 879 13 Turners Road, Balnarring www.balnarringpreserves.com.au Follow @balnarringpreserves on Instagram for the latest farm gate offerings. Experience Balnarring Preserves at our road side farm gate. Explore our seasonal handcrafted syrups, marmalades, chutneys, relishes, pickles, salt rubs, and jams. Located down picturesque Turners Road, Balnarring. We practice sustainable, no-till, no-cides, and zero-waste farming. Open Fridays to Sundays, including public holidays.

18 Lil’s Yolky Dokey Eggs Ph: 0458 130 597 580 Main Creek Road, Main Ridge www.yolkydokey.com.au For opening hours follow us on Instagram or Facebook. Our eggs are raised by happy pasture-raised, grain fed, freerange hens. We keep the number of chickens to fewer than 60 per hectare and pride ourselves on this low stocking density. Our Gypsy chickens live in the best conditions out in open pastures and sleep in caravans at night close to their guardians – our Maremma dogs.

Farm gate produce availability calendar Produce

Property #

Alcohol

6, 7, 12, 20

Apples

1, 6, 8, 9, 10

Apple juice

6, 10

Avocados

6, 8

Beef

Beetroot

1, 8, 10

Blackberries

Black currants

Blueberries

3, 10, 12

Boysenberries

Carrots

1, 8, 10

Cherries

3, 8, 6, 9, 12

Cider

4, 6, 7

Cider vinegar

4, 6, 7, 8

Eggs

1, 2, 3, 8, 10, 17, 18

Flowers

11, 14, 17

Freeze dried fruit

6, 8

Figs

1, 6, 8

Garlic

1, 8, 10

Goat cheeses

Honey

1, 4, 8, 10, 17

Lemons

1, 8

Marionberries

Mushrooms

Nectarines

Olives/Oil

1, 7, 8

Onion

1, 8, 10

Organic vegies

Peaches

6, 8, 10

Pear Juice

6, 10

Pears

1, 6, 8, 10

Plums

1, 8

Preserves

1, 3, 4, 8, 11, 13, 15

Potatoes

1, 3, 8, 10

Raspberries

3, 8, 10, 12

Red Currants

Rhubarb

1, 8, 10

Seafood

Silvanberries

Sour Cherries

Strawberries

1, 8, 10, 12

Trout

Vegetables

1, 8, 10, 12

JAN

FEB

MAR

APR

MAY

Produce availability

Low High Summer Autumn Winter Spring

Table legend JUN

JUL

AUG

SEP

OCT

NOV

DEC

By appointment only

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Where the milliner hangs her hat January 2023 saw the first Flinders Fringe Festival, a weekend of more than 40 events attracting more than 2500 people to the small seaside hamlet. Creative director and milliner Melissa Jackson lives half her life in the family home in Shoreham and the other half in the city, where she runs her popular millinery business making hats for the rich and famous. “When I was growing up down here there wasn’t a great fine-dining scene,” Melissa said. “I remember the excitement when Johnny Come Lately opened in the new Red Hill South shopping centre in the early 1980s. Now we are almost stuck for choice.” Melissa comes from a family of successful creatives, her father, older sister and brother having all made their mark in the field of architecture. Family get-togethers are held around the dining table and food was at the core of her inaugural festival, with a dinner for 100 at the Flinders Hotel hosted by author Alice Zaslavsky. Her venue of choice in Flinders is Donna Maria, set in an old store on the corner of Cook and Norman streets. “I love the interior with its leather booth and chaotic Italian coastal chic. Real retro Amalfi,” she said. “The food is down to earth, like a nonna would cook. Osso buco, cannelloni, and there are seasonal dishes like prawn with handmade spaghetti and artichoke risotto in early spring.” During COVID lockdowns, Melissa became enamoured with the light, bright, spice notes of the Sri Lankan kitchen at Many Little at Red Hill South. “The flavours are clean and unconfused; the food has an authenticity yet remains modern. The do hoppers, those crisp rice flour bowls that you fill with your choice of curry. I also love the interior. It’s by Hecker Guthrie architects. They mix earthy brick for the floor and up the pillars, a mix of dark wood and blue tones in the bar, all flooded with natural light.” She also like its upmarket sister restaurant Polperro on Red Hill Rd with its fine-dining set menu in a vineyard restaurant hidden among the trees. When Melissa was planning the Flinders Fringe Festival, she and her colleagues would meet at Stink and Plonk cheese and wine bar in Flinders. Owned by David and Karina Reyne, it offers cool-climate wines and perfectly matured cheeses ready for the board. “We’d arrive before they opened the doors, order a glass of whatever they were pouring and do our planning. It was our unofficial HQ.”

Melissa’s favourite place is in Balnarring. She remembers when the only dining to be done in the seaside village was a pit stop to pick up a barbecued chicken from Mrs. Pickler. Today Balnarring is home to cellar doors such as Hurley and Queally winemakers. “Then there’s Le Bouchon. This French bistro is the real deal. It’s run by a Frenchman, the chef is French, the wines are French (and some local) and the food is traditional bistro fare. The restaurant has a well-done Parisian restaurant feel without dwelling on pastiche, and the service is professional.” In winter she heads for the classics like beouf Bourguignon and a glass of Burgundy, or Peninsula pinot. When weather permits, she and her friends sit outside after a beachside stroll and enjoy a plate of scallops and a glass of Chablis. “But for me, Peninsula life is about taking in this beautiful place where we live. So most days it’s a takeaway coffee from Georgie Bass and sit on the Flinders headland with my husband and our dog.” The 2024 Flinders Fringe Festival is on February 23-25. Go to www.flindersfringe.com.au for details.

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F linders SOMERS Balnarring

FLINDERS PIER

Welcome to the Western Port side of life, where secluded enclaves of she-oaks and banksias sway and wide open beaches with rocky ridges rage against the waves rolling in to shore. Here the relaxed rustic lifestyle governs, its limitless outdoor diversions a backdrop to the ever-evolving collection of creative wining and dining options. These authentically Mornington Peninsula hamlets may snooze beneath the cumulonimbus in the winter but come spring and summer the mangroves begin to sing and visitors swing to the beat of eclectic destination and boutique shopping, award-winning artisan produce and café life that can only be described as delectable. This is old steam train and cool store country. Carefully packed apples once left the heart of the hinterland in the 1920s and travelled through Balnarring and Bittern to arrive at Melbourne markets. These days each village in the region has its own offering, from brilliant butchers, bakers and artistry makers to international dining degustation dripping with individual flavours. Wind through this ageold district to drop into one or more of the wonderful wineries as the sunlight flickers through the trees and the breeze carries you to your next port of call. Which will it be: Italian, French, Japanese or heritage-inspired deliciousness? Flinders, Somers, Balnarring, Bittern, Hastings and Tyabb attract sea and treechangers and those who are searching for endless summers spent surfing, swimming and roaming – but they are much more than this. They are home to artisans who need to achieve excellence, from presenting home-grown produce perfectly on the plate to hospitality that is generous and gregarious any time of the year. Eat.Drink it in. Balnarring Preserves 120, 142 Daniel’s Run Farm 18 Emu Plains Market 171 Flinders General Store 141 Fontalina 136 Le Bouchon 143

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Mitch & Co 139 Mushroom Forestry 20 Prodigal Coffee Roasters Café 138 Steamin’ Mugs 140 The Somers General 137

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BITTERN Hastings TYABB

LE BOUCHON

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@THEKINDNESSECHOES

MITCH & CO

MUSHROOM FORESTRY

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Fontalina Let Fontalina bring the authentic taste of Italy directly to your table. After spending years cooking on the shores of the Italian coastline, owner Dirk has created a menu to inspire and appreciate true Italian fare. Using the best Italian ingredients coupled with fresh Mornington Peninsula produce, Fontalina delivers great food in a casual and relaxed family environment where guests are warmly welcomed with a smile. Walking in, you have an open view of the professionals hard at work crafting their culinary magic. Head chef Davidé and his team are on display, stretching dough, topping pizzas and delivering such mouthwatering dishes as wood-fired octopus, housemade lasagne and Gnocchi Sorrentina. Fontalina’s seasonal specials change weekly and showcase vibrant dishes such as Western Australian scallops that have been wood-fired in their shells, red wine-braised short rib, osso buco, and market-fresh fish with simple flavours served just as it would be in Italy. With two impressive wood-fired Stefano Ferrara ovens running, Fontalina is a warm and inviting place to escape the depths of winter. Similarly, guests can enjoy a spritz under the festoon lights of the alfresco dining area during summer. A generous wine list featuring a solid selection of both local and Italian wines, ice-cold Peroni on tap, and a diverse range of non-alcoholic beverages provides something for everyone. Taking pride in catering to everyone in the family, Fontalina has amassed a cult following for its gluten-free pizza bases and delivers a good selection of vegetarian and vegan options as well. Nobody goes home hungry from Fontalina, just like at Nonna's house! Opening hours: lunch Friday, Saturday and Sunday noon-3pm; dinner Monday to Sunday 5-9pm

Fontalina I Shop 8 Tulum Village, Russell St, Balnarring I P. 5983 1830 www.fontalina.com I fontalinapizza fontalinapizza

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The Somers General Set by the scenic Western Port shore, The Somers General is a cherished historical café and store offering a delightful coastal experience. Since 2019, owners Zoe Proctor and Dean Atkins have transformed this beloved venue into a community hub that harmoniously blends tradition with modern innovation. The café's warm and inviting atmosphere exudes beachside relaxation, with vintage decor and indoor plants contributing to the authentic ambience. When the weather is warm, bask in the sunshine on the outdoor deck; in the cooler months, settle indoors with a cosy open fire. The menu features a delightful fusion of local, seasonal ingredients available all day. From the flavour-packed chilli scrambled eggs to wholesome dishes such as the falafel bowl, there’s something to please everyone. Complement your meal with a The Somers General

beer from St Andrews Beach Brewery or Jetty Road Brewery, or savour a favourite Mornington Peninsula wine. Coffee enthusiasts will appreciate the exceptional beans sourced from Industry Beans, while tea-lovers can explore a variety of specialty options. In the summer, don’t miss the indulgent iced coffee or mouthwatering selection of Mubble ice-creams. For beachgoers, takeaway options provide the perfect snacks to enjoy by the shore. Beyond the café, The Somers General is also a boutique store for artisanal goods including organic skincare products, handmade pottery and homewares. Every item reflects Zoe's minimalist approach to quality living, and she personally handpicks each plant available for sale. More than just a café, The Somers General is a destination that welcomes both locals and visitors. Whether you're in search of a delicious meal, a unique shopping experience or a leisurely day by the beach, this coastal gem has something for everyone. Opening hours: daily 8am-4pm

2 The Boulevard, Somers

P: 0438 508 518

www.thesomersgeneral.com.au

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Prodigal Coffee Roasters and Cafe Prodigal Coffee Roasters takes its coffee seriously – and it’s seriously good. The Mornington Peninsula is home to both its Somerville roastery and roastery-style café in Tyabb. Both nearly didn’t happen. In fact, it was when the multi-awardwinning roaster and barista Caleb hit rock bottom that the name surfaced: The Prodigal Son, who throws everything away to live a reckless life. “There’s nothing like hitting my lowest point then returning home, humbled and full of gratitude, to create a business full of passion,” Caleb said. Caleb’s been a coffee-lover since his first job led to 19 years’ experience with the likes of Prodigal Coffee Roasters Cafe Prodigal Coffee Roasters I

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Five Senses, Ceremony Coffee Roasters and Commonfolk Coffee Company. “Coffee and roasting keep me grounded, driven and busy, and I bloody love it.” The edgy Tyabb location takes coffee culture to a new level, with loyal followers dropping in for a cup of glory or to collect their favourite beans. For those curious to understand coffee further, the knowledgeable baristas make it both educational and delicious. “Coffee should always be fresh, tasty and approachable,” Caleb said. “Every stage is key, from farm to cup. Our piece of the puzzle: to roast super-tasty coffee. Simple.” The most popular brew is Steadfast, a sweet, tasty blend that is perfect as an espresso or with milk. In addition to coffee, the Toasties & Such menu includes such delights as The American Dream and The Prodigal Bun. A cabinet full of fresh baked goods is ready to tempt you while your coffee is being made. Prodigal Coffee Roasters’ delicious coffee is

I 1549 Frankston-Flinders Rd, Tyabb 18/5 Speedwell St, Somerville I

also enjoyed at many cafes and restaurants in Melbourne and beyond. Opening hours: Monday-Friday 5.30am-2.30pm, Saturday-Sunday 7am-2pm P: 0452 263 912 www.prodigalcoffeeroasters.com.au

prodigalcoffeeroasterstyabb prodigalcoffeeroasters

Mitch & Co Mitch & Co offers an outstanding menu selection that will likely mean that once simply won't be enough at this popular Tyabb café. Whether it's a coffee, brekky or lunch, the locals just love it and keep coming back. Truckies and tradies on the road early cannot resist stopping for their kick-starter coffee and are oh-so-often tempted to stay to dine in or take away something from the irresistible selection of sweet and savoury items placed in the counter display. The menu is updated seasonally using produce from the surrounding area and across the Mornington Peninsula. Savoury favourites include the mushroom jumble, chilli scramble, and bourbon beef and bacon burger. During winter the porridge and soups are warming and yummy. For the sweet tooth, the drawcards are plenty, including caramelised banana and ricotta pancakes, the popular housemade granola, and a french toast special of the week. There are plenty of homemade cakes and slices, freshly made wraps and focaccias, and options to suit gluten-free, vegan and vegetarian customers. It’s known for consistently brilliant coffee, so perhaps start with that as you read through the tempting menu. The look of this café is slick and a touch urban, with a warm, familiar and friendly feel delivered by the loyal and local staff. The walls are covered with a mural designed and created by artist Helen Di Tomasso. Just relax, sit back and enjoy what's on offer. Fun fact for dog-lovers: this café is named in memory of the owners' first german shepherd, Mitch, with 'Co' representing the next four additions to their german shepherd family. Opening hours: Monday-Saturday 5am-3pm Mitch & Co 1552 Frankston-Flinders Rd, Tyabb P: 5977 3201 https://mitch-co-cafe-tyabb.business.site/

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Steamin’ Mugs Steamin’ Mugs is filled to the brim with everything you crave in a café: a fabulous blend of stylish indoor décor and outdoor seating, a breakfast and lunch menu bursting with flavour, all within walking distance of the Hastings foreshore. First impressions set the tone. Customers are wowed by the café’s appearance on entry. Glossy blonde wood tabletops and black steel-framed chairs work together to create a trendy urban look. White walls and splashes of greenery lend the venue a clean, fresh ambience. The setting reflects the café’s menu: traditional with a modern twist, loaded with fresh ingredients. Owner/chef Ritesh Gupta and his wife, Ritika, have created their vision of the perfect breakfast place. Clearly, they know their patrons. An exciting menu caters to all tastes, with vegan and gluten-free options too. The most discerning brunch aficionados will be impressed with the signature Steamin’ Breakfast. If this big breakfast isn’t big enough, there’s a generous selection of extras you can choose to add. Standard eggs on toast, hotcakes or granola more your fare? Steamin’ Mugs has you covered. Team your meal with a delicious hot or cold beverage from the extensive drinks list. Enjoy a steaming mug of coffee, cocoa or tea, or a refreshing coldpressed juice, fruit smoothie or flavoured milkshake. Visit alone to unwind and take a breath, or with a group to catch up and chat. Dogs can lap up the café culture too, joining their owners at a streetfront table or in the rear courtyard, shaded in summer, covered in winter. There are so many different ways to enjoy Steamin’ Mugs. Choose your own adventure. Opening hours: Monday to Saturday 7.30am-3.30pm; closed Sunday Steamin’ Mugs

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I 24 High St, Hastings I P: 5932 5642

www.steaminmugs.com.au I

Steamin’ Mugs Hastings

steaminmugshastings

Flinders General Store Like the town in which it is set, Flinders General Store surprises visitors with the amount it has to offer. Enjoy coffee and a snack or stock up on supplies at this iconic store before or after hitting the beach, rock pools, art galleries or golf course. Still going strong since its first appearance on Cook St in 1866 when Mrs Brent established the store, running the post office on the premises until 1881, Flinders General Store combines the charm of yesteryear with the convenience of today’s shopping experience. Wooden floorboards where fishermen once stood to collect mail and supplies are now laden with crates of colourful fruit and vegetables. Products representing the best of the region sit on shelves alongside familiar brands. Whether you’re staying on or passing through, Flinders General Store has everything you need. There are take-home meals and pantry basics if you plan on being in town for a while, and you’ll find ingredients for a great sandwich or charcuterie board if your day includes picnicking while exploring. There are delicious pies by Johnny Ripe; artisan breads by Peninsula’s Baker Boys and The Red Hill Baker; relishes, chutneys and jams from Red Hill Kitchen; and wines and craft beers from the likes of Baillieu Vineyard, Foxeys Hangout and Red Hill Brewery. Add Flinders General Store to your list for a seaside shopping experience reflecting the heart of the Peninsula. Opening hours: Monday-Friday 6.45am-7pm; weekends 7am-7pm

Flinders General Store I 48 Cook St, Flinders I P: 5989 0207 I www.flindersgeneralstore.com.au

Flinders General Store

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Balnarring Preserves ‘Growing to preserve the best of the season’ is Balnarring Preserves’ motto. Capturing the essence of each season is crucial to the approved Mornington Peninsula producer’s success at local and national shows, the superior flavour of its products largely due to leaving produce to ripen fully on the tree, plant or vine. No-till, no-dig organic farming methods are used to grow the produce; only when demand requires does it source supplementary produce from other approved Peninsula farms following a similar philosophy. At the Turners Rd farm, the best of each season is preserved using methods such as steeping, water-bathing, dehydrating, freeze-drying and pickling. The taste of Balnarring Preserves offers a sentimental return to childhood. Rediscover simple freshness in a sophisticated, modern take on flavours and packaging. These are jars you’ll want to display. Refreshing botanical cordials include Lemon Bitters Mixer, Lemon Lavender Love, Orange and Rosemary, and the Melbourne Royal Fine Food Award-winning rose and rosehip cordial Rose Up Your Life. Melissa, of Balnarring Preserves, has won several esteemed fine food awards, including the 2023 Melbourne Royal Show Open Award for her tomato relish against some tough competition. Try the flavoursome dehydrated fruit strips. Apple & Rhubarb is a popular healthy snack or lunchbox treat. Herbs, spices and garnishes include bright green kaffir lime leaves and bay leaves, complementing orange accents of Mix It Rosemary and Citrus blend and Zesty Citrus Wheels. No need to buy imported spices; these are vibrant, fresh and all grown on the Peninsula. How cool is that? Visit the website and sign up to the mailing list for the quarterly seasonal newsletter What’s Growing at Balnarring. There’s always something new at Balnarring Preserves – special delights from the Mornington Peninsula. Opening hours: roadside farmgate market stall Friday-Sunday Balnarring Preserves

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13 Turners Rd, Balnarring

P: 0417 941 879

www.balnarringpreserves.com.au

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Le Bouchon The title of ‘institution’ for a restaurant is not one that is given lightly, but after 10 years of serving exquisite, authentic food in this stylish yet laid-back venue, it is surely one that Le Bouchon rightly deserves. Celebrating a decade in Balnarring, the Mornington Peninsula’s bastion of old-school French dining is effortlessly elegant, warm, welcoming and wonderfully genuine. While the brassframed windows, fine stemware and marble bar exude sophistication, when you relax into your bentwood chair and enjoy your baguette without a bread plate, you will realise you are in a classic French bistro that is more than just a little bit special. “I wanted a space where everyone was welcome,” said owner Stephane Saleres. This unaffected ambience extends to the perfectly delivered menu using only the finest Peninsula produce. Dishes such as the luscious terrine de campagne or the french onion soup complete with a gratineed gruyere crouton on top are longtime favourites. The confit duck with succulent seasoned flesh and crisp burnished golden skin makes a delicious accompaniment to the compact list of good Burgundy. Try the luscious slow-cooked pork belly or the classic cassoulet of Stephane’s home region, rich with beans and Toulouse sausage. Finish with cheese, then perhaps crepes suzette or a profiterole. The name Le Bouchon refers to les bouchons of Burgundy, the casual bistros serving classic French dishes with local wines. ‘Bouchon’ also is French for a wine cork, which is apt because Stephane prides himself on his wine list. While not encyclopedic, it is a great example of how a well-honed wine list can offer something for all occasions. For those who want an easy light meal, you could pair it with a bottle of flinty French sauvignon blanc from the Loire Valley for $58, or choose a beautifully textured Tussie Mussie pinot gris from Balnarring winery Quealy for $16 a glass. “Small affordable pleasures for the budget of everyone,” Stephane said. Stephane was born in Agen in the southwest of France, a region of cassoulet and Bordeaux wines. After national service, he worked in hospitality in the ski fields of the Pyrenees before running front of house for Antony Worrall Thompson’s 190 Queen’s Gate restaurant in London. Stephane then made his way to Melbourne and renowned bistro France-Soir in South Yarra before an opportunity with Willow Creek Vineyard brought him and his family to the Mornington Peninsula, where he has been entrenched in the food and wine scene ever since. “People who have travelled recognise us from their time in France. That corner bistro, that little place down the street. That is us. We are not reinventing the wheel. What we do here is very authentic and very approachable.” After a decade of delighting both locals and weekenders, it seems this reputation is firmly entrenched and this is truly a dining institution. Opening hours: lunch Friday-Saturday from noon; dinner Tuesday-Saturday from 5.30pm. BYO wine Tuesday and Wednesday only, $15 corkage a bottle

Le Bouchon I 10 Russell St, Balnarring I P: 5983 2012 www.lebouchon.com.au I le_bouchon_balnarring

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P hillippa’s F linders and beyond BY RICHARD CORNISH

Phillippa Grogan is a household name for many food-lovers. The baker and chef founded her eponymous bakery and food store in Armadale nearly 30 years ago. Since then, she and her husband, Andrew O’Hara, have expanded the business supplying shops and grocers with their baked goods and provisions. Phillippa has an eye for good food and has spent the best part of every summer of her life swimming, sailing, walking and eating on the Peninsula, and spends weekends at her house in Flinders. She shares some of her favourite places and food experiences on the Peninsula. “As a baker I look for great bread. I love what Margaret and David do at Flinders Sourdough. They run the original wood-fired oven and bake true sourdough. They also do a beach bun full of dried vine and stone fruit and topped with granular sugar. So good with a cup of strong tea mid-morning. Another bakery I rate highly is Miller’s in Dromana. It’s tucked in near Aldi, and they bake great cakes. They make great textured focaccia with an array of toppings. On Thursdays they have a pizza night called Papa Ragu’s – I love the capricciosa made with speck, anchovies and hand-stretched mozzarella.

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“I have always dropped into the Merricks General Store on the way to Flinders. It first opened in the early 1920s, and I remember back in the 1980s the 25 cent sausage rolls being scoffed down by hungry surfers. It’s now a high-end cafe and cellar door for Baillieu Wines and Elgee Park. I like picking up a coffee and a sausage roll before walking up the old rail trail to Red Hill South. “One of the most beautiful little cellar doors on the Peninsula is Foxeys Hangout. It’s small, with a balcony looking out over the vineyards. Owners Tony and Michael Lee have been serving a

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small, wine-friendly menu for over a decade. I love the misoglazed salmon and a glass of pinot gris. I always get a bottle of sparkling shiraz to put in the cellar. It’s a great Christmas bubbly. “There is a long-time Flinders resident who now makes exceptional Vietnamese pho. Don Evans grew up, went to school and raised a family here. He and Vietnamese-born Chien have a little pho shop specialising in their rich, aromatic, almost clear broth in which they serve rice noodles, won tons, or even stuffed bitter melon. “On a sunny day it is very easy to pull into Red Hill Brewery. In

www.eatdrinkmp.com.au

summer you can see the hops growing in the garden. By autumn they are ready for harvest. They produce limited releases like the bourbon cask stout and Belgian and French-influenced beers. I always pick up some of the beautifully balanced pale ale. “A picnic on Flinders Beach is one of our simplest food and wine pleasures. Towards sunset we pack our basket with some Main Ridge goat’s cheese, some of my biscuits and a bottle of bubbles from Trofeo Estate. We pop a cork, and the clouds roll in off Bass Strait and the last rays of the day paint them deep orange against a mauve and pink sky. It is very dramatic.”

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Main Ridge RED HILL

PT. LEO ESTATE

Here’s the secret: there’s an enchanted place where beauty and quality of produce reside, cellar doors creak and speak and breweries bubble. Take a ride from Port Phillip through the undulating hills of the Mornington Peninsula’s hinterland to Western Port and you’ll find a world where attention to detail and deliverance mean everything and then some. Joie de vivre is bottled and brought to you in the shape of exceptional dining experiences against the backdrop of artistic expression to create an extra-special place we call Eat.Drink delicious. This is a region where the world stands still as the trees bend and gather and the orchards bear the fruit of generations and new-found footings. Artisanal produce is grown in the rich soil and crafted, prepared and offered with artistic sensibilities to world-weary travellers who have finally found the place to rest in the best accommodation available. And the wine and cider flows. And the sustainable seasonal produce grows. With a focus on brilliant high-end feasting from Point Leo to Shoreham, Main Ridge to Merricks and Red Hill to Arthurs Seat, journey along the winding road from eatery to winery to farm and indulge in the knowledge that great things come to those who are patient. This is grape-growing, cider-crafting and Chef Hat territory, where tasting menus matter and each course comes with its own tastebud expedition. Seasons dictate and the splendour of home-grown delights offered to you on a plate say welcome to the adventure. Indulge. Enjoy. Sense. You have arrived. Cellar & Pantry 153 Eddies Organic Cider 160 Jackalope, Mornington Peninsula 158 Lancemore Lindenderry Red Hill 152 Main Ridge Cattle 126 Main Ridge Dairy 159, 173 Mantons Creek Cellar Door 150 Peninsula Beverage Co. Red Hill 75

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Pt. Leo Estate 155 Quattro at The Epicurean Mantons Creek 151 Red Gum BBQ 156 Red Hill Truffles 160 Rocky Creek Strawberry Farm 154 T’Gallant Vineyard 157 Ten Minutes by Tractor 161 The Epicurean Red Hill 148

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Merricks SHOREHAM Point Leo

LANCEMORE, LINDENDERRY RED HILL

MAIN RIDGE DAIRY

RED GUM BBQ www.eatdrinkmp.com.au

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The Epicurean Red Hill Nestled in the charming hinterland of the Mornington Peninsula is the culinary treasure The Epicurean Red Hill. Housed within the refurbished historical cool stores of Red Hill, this iconic restaurant invites you to enjoy a menu that celebrates the essence of Italian cuisine and the region's finest fresh offerings. Home to The Store Cafe as well as The Shed Restaurant, the Epicurean is the perfect multi-functional venue with bespoke dining areas to enjoy. In The Shed you can explore the cucina-style menu focusing on fresh regional produce prepared with rustic and authentic flair. Each dish is a harmonious blend of tradition and innovation. Wood-fired pizzas are a crowd favourite, and the a la carte menu offers something for everyone. Signature dishes such as lobster ravioli, succulent lamb shanks and an array of salami selections are sure to delight. But it's not just about the food, it's about the wine too. The restaurant has an extensive wine list showcasing the best the region has to offer, perfectly complementing your meal with such options as pinot noir, chardonnay and craft beer. The rustic elegance of The Epicurean Red Hill is evident in its architecture and design. With 100-year-old recycled wharf beams, two extensive bars with wine displays and Enomatic wine dispensers, multiple large open fireplaces built from Red Hill stone, a towering glass atrium to let in natural light, and marble accents, the atmosphere is relaxed and inviting. The ambience at The Epicurean Red Hill is pure magic, making it ideal for celebrating small and large occasions such as anniversaries, weddings and birthdays. The friendly and dedicated staff will elevate your experience, ensuring it's nothing short of exceptional. For couples planning a wedding, The Epicurean Red Hill is a dream venue. With the ability to seamlessly

transition from holding the ceremony to the reception, you can relax and enjoy your special day. The Mediterranean-inspired cuisine and picturesque surroundings combine to create an unforgettable experience. If you only need a quick snack or coffee, The Cafe at the front of the building offers delicious baked goods, continental cafe fare, and homewares and Peninsula produce to take home and enjoy. Boutique roasted coffee beans from Dukes Coffee are used and paired perfectly with pastries and honest sweet treats. The Epicurean Red Hill offers more than just a meal; it provides an unforgettable experience. It's a place where Italian cuisine meets rustic elegance, where flavours come to life, and where every moment is worth savouring. Whether you're a local seeking culinary adventures or a traveller in search of memorable dining, The Epicurean Red Hill welcomes you with open arms. Come for the food, stay for the ambience and leave with cherished memories that will linger long after your visit. Opening hours: Store Café daily 9am-3pm; Shed Restaurant lunch Friday-Sunday; dinner Friday and Saturday

The Epicurean Red Hill 165 Shoreham Rd, Red Hill South P: 5989 4000 www.theepicurean.com.au

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Mantons Creek Cellar Door Next to Quattro at The Epicurean Mantons Creek, discover the serene Mantons Creek Cellar Door, a hidden surprise on the Mornington Peninsula. Established in 1994, this family-owned vineyard embraces a sustainable, minimal-intervention approach, producing premium fruit with the utmost care. The vines have been dry-grown since 2009, resulting in wines that reflect the cool climate and maritime influences of the region. Here, wine enthusiasts can immerse themselves in the delights of estate-grown wines. Among the highlights are the exquisite chardonnay,

Mantons Creek Cellar Door I 240 Tucks Rd, Shoreham mantonscreekestate mantonscreekestate

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pinot meunier and méthode traditionnelle sparkling wines. Winemaker Michael Kyberd's passion shines through in each bottle, encapsulating the philosophy of manufacturing pleasure. With a portfolio of small, qualitydriven wineries on the Peninsula, he crafts wines that capture the essence of the land. Experience the charming cellar door, where you can immerse yourself in tasting the estate-grown varieties, including new releases and cellared vintages. The cellar door is an intimate space, welcoming group bookings for up to 14 people. For larger groups, advance reservations are recommended. Whether you're a seasoned wine-lover or simply seeking a delightful winetasting experience, Mantons Creek Cellar Door promises an unforgettable journey through the world of cool-climate, maritime-style wines. Opening hours: Friday-Sunday

P: 0492 216 552

I www.mantonscreekestate.com.au

Quattro at Mantons Creek Tucked discreetly just off scenic Shands Rd is Quattro at Mantons Creek, a well-kept secret waiting to be discovered. This recently renovated gem is more than just a restaurant; it's a complete experience that seamlessly combines gastronomy, vineyards and accommodation all in one enchanting location. Quattro Restaurant by The Epicurean Group offers a la carte dining and can also be exclusively booked for intimate wedding receptions, corporate events or birthdays with the option to use the accommodation on site. The venue has four king suites, each with breathtaking views across the vineyards and the serene hinterland beyond. It's a secluded and tranquil haven, perfect for those seeking an escape from the everyday hustle and bustle. The restaurant itself is a Mediterranean-inspired haven where refined

Quattro at The Epicurean Mantons Creek I 240 Tucks Rd, Shoreham epicureanmantonscreek theepicurean_mantonscreek

cuisine takes centre stage. Handcrafted pastas and delectable sweets grace the menu, making every meal an exquisite dining experience. With attentive and knowledgeable staff to guide guests through their choices, highlights include succulent calamari, fresh oysters and tantalising tuna tartare. Round off your meal perfectly with homemade gelato or passionfruit panna cotta. A la carte and chef’s tasting menus are updated regularly and change according to seasonal availability. The range of estate-produced wines perfectly complements the cuisine. Quattro is an idyllic setting for gatherings of all kinds. Its spacious open deck provides unobstructed views, creating an enchanting backdrop for special moments. The charm of Quattro at Mantons Creek lies in its peaceful seclusion and fresh seasonal produce served with the utmost care, creating modern Australian cuisine with an Italian heart. Opening hours: lunch Friday-Sunday; dinner Saturday. Opening hours change seasonally and based on private event bookings

P: 5989 6222

www.mantonscreekestate.com.au

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Lancemore Lindenderry Red Hill Look beyond Lancemore Lindenderry Red Hill’s well-established reputation for hosting weddings and functions and you will find exceptional experiences for the more casual visitor. Relaxed and welcoming, Lindenderry offers a range of options to enjoy Peninsula wine and produce, whether you are stopping for a chilled glass of wine, a luxurious meal or enjoying the overnight accommodation. Lindenderry's Dining Room has recently changed to a more flexible à la carte menu, with each dish carefully crafted using the finest Peninsula and seasonal ingredients. Newly appointed executive chef Tony Brazendale, with his extensive experience in Michelin Star kitchens in the UK, promises an exciting addition to the local dining scene. Tony brings innovation and expertise to the table, using recognised ingredients to create a truly memorable dining experience. Begin with signature Ora King salmon or stuffed quail, and then move on to mains that include pan-fried john dory and roaring forties lamb loin. Vegetarians are no mere afterthought, with such exceptional dishes as the housemade smoked cheese ravioli. Complementing the cuisine is a thoughtfully curated wine list featuring Lindenderry’s own award-winning wines, Peninsula favourites and international selections. Please note that items may change according to availability. Another casual option is the cellar door, which comes to life every Saturday and Sunday. Stop by for a glass or two of award-winning wine and relax with the live music and friendly conversation. Whatever option you choose, restaurant manager Julian Morgan, chef Tony and their teams guarantee a warm and inviting experience. Opening hours: The Dining Room Thursday-Saturday 6-11pm; cellar door Saturday-Sunday 11am4pm with food noon-3pm Lancemore Lindenderry Red Hill I 142 Arthurs Seat Rd, Red Hill lindenderryredhill thediningroomredhill

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P: 5989 2933

www.lancemore.com.au/lindenderry-red-hill

Cellar & Pantry An abundance of colour and fresh fragrance hits your senses the moment you enter Cellar & Pantry, followed by some of the friendliest greetings on the Mornington Peninsula. Since 2003, Cellar & Pantry has been the grocery shop, café, and community hub for the residents to gather and shop. Proudly showcasing more than 800 handpicked Mornington Peninsula products on site, Cellar & Pantry is so much more. “It’s a place that brings people together, a community from the surrounding area of Red Hill and beyond,” said owner Dee. Residents have their daily coffee to start up the day and some also finish their day enjoying a glass of wine on the deck. Customers can purchase a bottle from the cellar and enjoy it on the deck for a small corkage fee. The husband and wife team of Joe and Dee both grew up in families where the creation and enjoyment of food was everything. Added to that is their love for travel, especially throughout Europe, and their drive to replicate

those experiences back home. “It’s about sharing our experiences with food with our customers,” Dee said. Customers seek advice and recipes from the team, who gladly share their knowledge and passion for the produce. As the name suggests, the offering extends to a range of products from more than 100 Peninsula wineries, breweries and distilleries, and some European favourites. Joe’s background studying winemaking and working at Chrismont Winery in the King Valley, and his enthusiasm for providing the best variety and selection, results in customers often asking for his recommendations. The Deck Café, also known as the Locals’ Deck, offers a relaxed atmosphere where delicious food is made from Peninsula produce and can be enjoyed with your favourite drop. Cellar & Pantry is the place to treat your tastebuds to some of the Peninsula’s finest produce, and it’s open seven days a week. Opening hours: Monday-Saturday 8am-7pm; Sunday 9.30am-7pm

Cellar & Pantry I 141 Shoreham Rd, Red Hill I P: 5989 2411 I www.cellarandpantry.com.au

RedHillCellarAndPantry

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Rocky Creek Strawberry Farm There's nothing better than picking a sun-kissed, ripe, juicy strawberry right off the plant and devouring it as the juice runs down your chin. In the leafy hinterland of Main Ridge in the heart of the Mornington Peninsula, you'll find a field of beautiful ruby-red strawberries just waiting for you to lose yourself in as you pick your own bounty to take home.

In 1964, the Gallace family opened the gates of Sunny Ridge Strawberry Farm to give locals and visitors the opportunity to experience the joy of picking fruit from the vine for themselves. The pick-your-own concept was a great success, and people young and old love to be at one with nature and experience the joy of farm-to-table. Rocky Creek Strawberry Farm

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244 Shands Rd, Main Ridge

In 2016, the Gallaces sold the farm, and just last year it came full circle and returned to the family with a new name and a new lease on life. With more than 20 years’ experience breeding new varieties, there isn't much they don't know about growing strawberries. After exploring the fields, stopping at the farmgate and cafe is a must. Spoil your family and friends with some of the best scones on the Peninsula, as well as creamy, luscious housemade ice-cream, sundaes and milkshakes. Their strawberry temptation is a sensation: layers of strawberry ice-cream, fresh and marinated strawberries, whipped cream, wafers and strawberry sauce piled high in an old-school sundae glass. And it's hard to resist strawberries dipped in Belgian couverture chocolate! Opening hours: November-April (u-pick season) daily 10am-5pm; MayOctober (off-season) Friday-Sunday 11am-4pm

I P. 5955 3500

www.rockycreek.com.au

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Dining in Pt. Leo Wine Terrace

Pt. Leo Estate Destination dining, wine and art – Pt. Leo Estate offers three distinct dining experiences created by culinary director Josep Espuga. Each space is unique and carefully considered with flavour-forward menus celebrating seasonal Victorian and Mornington Peninsula produce. ELEVATED LUXURY Awarded two Chef Hats by Good Food Australia, Laura is the estate’s most refined expression of dining. The perfect place to celebrate a special occasion, Laura offers guests an unhurried dining experience that elevates the simple luxuries. Each dish and the selection of wines are carefully considered, ensuring your visit is as authentic and beautiful as the surrounds. VIBRANT CULINARY HEART Pt. Leo Restaurant, awarded one Chef Hat by Good Food Australia, is the culinary heart of the estate. The à la carte menu delivers a contemporary offering built around the striking wood-fired oven and chargrill. The menu is complemented by luxury supplements from local suppliers and paired with an award-winning wine list that showcases the best from every region in Victoria. CASUAL AND SOCIAL Make your way past the cellar door to Pt. Leo Estate's all-weather wine terrace, where guests can enjoy delicious snacks and shared meals in a casual and social environment. The beverage menu includes a selection of Pt. Leo Estate wines, locally brewed beers and cocktails. WORLD-CLASS ART All spaces offer spectacular views of the sculpture park. The outdoor gallery houses works by major international and Australian artists. The impressive roll call includes KAWS, Daniel Arsham, Tony Cragg and Inge King, among others. Come and discover Pt. Leo Estate. Pt. Leo Estate

I 3649 Frankston-Flinders Rd, Merricks I P: 5989 9011

‘Unearthed Bronze Melpomene’ by Daniel Arsham

Flambéed Southern Rock lobster, Laura www.ptleoestate.com.au

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Red Gum BBQ Take a road trip to the southern US without leaving the state. Just head to the Mornington Peninsula and follow the smoky smells coming from the pit room at Red Gum BBQ in Red Hill. Meat takes centre stage here, where pitmasters expertly smoke free-range and grass-fed meats using traditional southern-style techniques that span up to 12 hours. Favourites among patrons include beef brisket, beef and pork ribs, and pulled pork, accompanied by an extensive list of classic southern sides such as mac n’ cheese, sweet cornbread, and slaw. There are plenty of vegetarian options too. But whatever you decide, always save room for some sweet, southern-style pie. Owners Melissa and Martin have served up delicious memories to families and friends for almost 10 years. “Each tray of our traditional southern-style barbecue brings people closer together, creating lasting connections and cherished moments,” Melissa said. Behind the recycled timber bar, find a selection of Peninsula wines, Victorian craft beers on tap served traditionally in Ball Mason jars, Red Gum BBQ

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87 Arthurs Seat Rd, Red Hill

P: 5989 3156

Peninsula spirits and fabulous cocktails. Dine in or order takeaway online, and don’t miss the chance to explore the authentic range of smoky sauces, rubs and merchandise for sale. For the barbecue pitmasters out there, sign up for a two-hour pitmaster masterclass and learn everything from selecting the right cuts of meats to prepping the meat, smoke and temperature control. Enjoy a barbecue feast and also receive some take-home merch. It makes a great gift, as does the new home-delivered subscription box. This rustic venue includes two versatile dining spaces, making it perfect for weddings, private dining occasions, corporate events, team-building activities, and catering whether on or off site. Experience the warm embrace of traditional southern hospitality and genuine charm while revelling in the welcoming atmosphere of this oneof-a-kind venue. Opening hours: Wednesday-Sunday 11am-9pm. See website for seasonal changes to opening hours and details for takeaway, catering and functions. www.redgumbbq.com.au

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T’Gallant Vineyard

Enjoy a taste of La Dolce Vita just over an hour out of Melbourne at T’Gallant Vineyard. Nestled among the rolling hills of Main Ridge, a taste of Italian-inspired wood-fired pizzas, delicious dishes and magnificent wines awaits.

A pioneer of Australian pinot gris and grigio, T’Gallant Vineyard is open again under new, passionate owners with a transformation that has elevated the original rustic look using local, natural and tactile materials. The cellar door, adorned with a new copper-clad bar top, invites guests to explore the full range of wines through a guided tasting experience. The refreshed food menu takes you on a culinary journey throughout Italy while using local produce at an affordable price. Savour the famous rectangle wood-fired pizzas; small plates such as arancini, burrata, and bresaola carpaccio; and a selection of mains including prawn linguine, roast pumpkin risotto and warm chicken salad. Dessert is a must with the tempting offer of housemade tiramisu, panna cotta, Italian doughnuts, and gelato. A variety of gluten-free options and kid-friendly dishes are also available. Looking for the perfect place for a long lunch? There are plenty of different areas at T’Gallant Vineyard to choose from, starting with the barrel-filled outdoor eating area. If you are seeking indoor dining, Cantina Felice is for you; it’s a relaxed and warmly lit space with banquette seating. The outside Sputino Bar is at the heart of the vineyard, featuring a stunning terracotta tile benchtop and wood-fired pizza oven that takes centre stage. Next to that, the sun-soaked La Barraca dining space offers sweeping views across the picturesque vineyard. Large group bookings are welcome, with a dedicated set menu for groups larger than eight. Opening hours: daily from 10.30am-5pm (lunch only); walk-ins and bookings via Open Table welcome. T’Gallant Vineyard I 1385 Mornington-Flinders Rd, Main Ridge I P: 5989 6188 I www.tgallantvineyard.com.au

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Jackalope, Mornington Peninsula Amid the country cache of the Mornington Peninsula’s world-renowned wine region, Jackalope Hotel is set on one of the Peninsula’s most pristine vineyards, LL Vineyard. Jackalope’s monolithic, jet-black exterior sets a new standard in opulent accommodation within driving reach of Melbourne. With 44 luxurious rooms, its art, design, and dining spaces intermingle to create an unforgettable experience. Rooms are fitted with floorto-ceiling windows and private terraces, with sweeping views over the infinity pool and rolling vines. Both of Jackalope’s hatted restaurants delight with contrasting takes on locally sourced produce. Doot Doot Doot delivers a tantalising menu under the arresting glow of a 10,000-globe chandelier, while winery restaurant Rare Hare is a prime destination for lovers of food and wine, serving up a food and wine affair with a devil-may-care air. Opening hours: Jackalope daily; Doot Doot Doot daily from 6pm; Rare Hare Sunday-Thursday noon-5pm, Friday and Saturday noon-9pm Jackalope, Mornington Peninsula I

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166 Balnarring Rd, Merricks North

P: 5931 2500

I www.jackalopehotels.com

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Main Ridge Dairy Set among the gums high on the hills of Main Ridge is the Mornington Peninsula’s first and only goat’s milk dairy, Main Ridge Dairy. “Great cheese starts with great milk,” said owner Sonia, “and great milk starts with great grass. Our contented goats produce high-quality milk, which our talented cheesemakers turn into sophisticated and delicious cheeses.” Billies Main Ridge Dairy is the farm’s eatery, with a European-inspired look and feel inside and surrounded by picturesque Australian bush. Friendly, knowledgeable staff serve from paddock to plate across a cheese-tasting and sharing menu. The deluxe grazing platter is always a favourite. Main Ridge Dairy cashmere boards are a must-try, combining smooth and delicate spreadable cheese topped with the flavours of the season. Cheese is naturally the hero of the menu, but sweet offerings are available too. If you prefer to sit outside, ripe and ready cheeses are also available on the Dairy Deck. Just buy a Main Ridge Dairy cheese picnic box, throw down a picnic blanket and take in the spectacular views of goats grazing on the pastures while you enjoy fresh handmade goat cheeses. Local wines and beers, non-alcoholic beverages, coffees and teas are available. Can’t stay? No problem. Main Ridge Dairy cheeses, accompaniments and merchandise are available for sale at the corner providore at Billies to take home and enjoy. They also make great gifts. Experience one of the workshops at Billies, including pasta-making, French cooking and creative art. Check the website. Group bookings are available. The unique space, both inside and out, makes a great location for your next event. Opening hours: Thursday-Sunday 10.30am-4pm; times may vary by season, so please check website

Main Ridge Dairy I 289-295 Main Creek Rd, Main Ridge I P: 5989 6622 mainridgedairy.com.au I Main Ridge Dairy main_ridge_dairy

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Red Hill Truffles An eating adventure combined with outdoor activity, a truffle hunt at Red Hill Truffles is perfect for explorers searching for an outing with a difference. Just an hour from Melbourne, here’s your opportunity to discover delicious truffles. Hailed as the diamond of gastronomy, chefs, farmers and curious truffle-lovers alike remember their first truffle encounter, experiencing the intoxicating earthy aroma of the fungus newly removed from the ground, savouring its mouthwatering umami flavour. Truffles are there for the harvesting at Red Hill Truffles, the challenge of finding them adding to their appeal. Gorgeous keennosed English springer spaniels are on hand to aid the challenge, guiding winter and summer hunts through the spectacular truffière, where participants will learn how truffles are cultivated. The venue’s hosts are excited for visitors to sample freshly harvested truffles uncovered in the hunt, to enjoy them served with wood-fired pizzas, cheeses and even delicious desserts. For those wanting to continue their exploration of the truffle taste at home, a range of products is available, including truffle butter, truffle and mushroom paste, truffle honey, truffle aioli, truffle mustard and truffle salt. Widely held as exclusive, truffles are accessible to everyone at Red Hill Truffles, with experiences and products to excite all appetites. Book public and private hunts at www.redhilltruffles.com Winter truffle hunts June to August; summer truffle hunts December to February Red Hill Truffles

235 Arthurs Seat Rd, Red Hill

P: 0417 190 193

www.redhilltruffles.com

Red Hill Truffles

redhilltruffles

Eddies Organic Cider Eddies Organic Cider is crafted with 100 per cent certified organic produce that’s grown, harvested, pressed and fermented on the family farm. Eddies’ crisp, new-world cider varieties are gluten-free, vegan, and don't contain added sugar, colours, flavours or artificial preservatives. Eddies’ cider is produced in the heart of Red Hill where a variety of organic apples and pears are grown on a large orchard and are perfect for creating multi-award-winning ciders and sparkling juices. This leafy oasis has been owned and operated by the same family over six generations. Left with Eddies Organic Cider

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eddiescider@gmail.com

an abundance of fruit they couldn’t bear going to waste, they took the excess and diversified into producing a unique cider range that tantalises your tastebuds with its perfect balance. They carefully select the fruit that goes into their range of beverages and are passionate about sustainability and zero food waste throughout the whole process, from growing and harvesting the fruit to producing the cider. Just one taste is enough to propel Eddies Organic Cider to No.1 in the cider stakes. Order online or visit the website for details of stockists, markets, festivals and events.

www.eddiescider.com.au

EddiesCider

eddies_organic_cider

Ten Minutes by Tractor As deliciously multi-layered as the wines it produces, Main Ridge’s Ten Minutes by Tractor delivers experiences satisfying all tastes. The flagship restaurant, under the direction of head chef Hayden Ellis, proudly offers fine dining with an innovative set menu showcasing local produce, including ingredients sourced daily from the property’s own regenerative farm. The passion for fresh, unique offerings continues in the a la carte menu of the recently opened wine bar Allis, a new addition to the cellar door space. Diners here can expect consistent quality of food and service in more casual surrounds, with the option to enjoy wine flights coupled with small snacks and morsels to complement each wine. These twin venues represent the essence of Ten Minutes by Tractor, often inciting in patrons an appetite to learn more about the property and its wines. And they can. The Art of Fine Wine and Gastronomy is a ‘behind the scenes’ luxury experience including cellar discovery and five-course lunch paired with vintage wines. Terroir Masterclass is an intimate experience in the private tasting room, sampling limited and current release wines while learning the history of the region. Tranquility & Terroir allows guests to bathe in the restorative waters of nearby Alba Thermal Springs & Spa before returning to the vineyard for a wine tasting and lunch. Every experience at Ten Minutes by Tractor is one to remember. Ten Minutes by Tractor

1333 Mornington-Flinders Rd, Main Ridge

P: 5989 6455

www.tenminutesbytractor.com.au I

10xtractor

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FROM OVEN

Alex’s tarts are a work of Arc Spanning 40 years from Circular Quay to Carlton, Arc Café in its current guise might never have existed if not for the culinary adventures of executive chef Alex Roser. How fortunate his journey took the turns it did. After semi-retiring to Blairgowrie in 2004 with his partner in life and business, Cathy Cooke, Alex was soon itching to return to the kitchen, albeit without the demanding hours of running a restaurant. As a result, Arc Café was launched as one of the first premium wholesale food producers on the Peninsula, making restaurant-quality take-home tarts available from a growing range of stockists. Now consumers can play the role of chef themselves, serving these tasty tarts at home to the admiration of friends and family. Alex as a teen would be proud. For him, the thrill of cooking was always the excitement of making and sharing new creations. It would have been easy to fall into the family business. His father, Michel, owned and ran a successful restaurant on the Hume Highway near Tahmoor in NSW that became famous for its wild game dishes. Like many 18-year-olds, however, Alex longed to carve his own identity. He upped sticks and set out for the city. In shaping the type of chef and restaurant owner he would become, Alex’s experience in Sydney would be significant. He worked at Len Evans Wines – a wine shop and restaurant combined – in Bulletin Place, Circular Quay. Len, the first regular wine columnist in Australia and author of the hefty near-800-page wine compendium The Complete Book of Australian Wine, once said: “Life will never be the same fun as the ‘70s in Sydney.” Alex’s eyes twinkle when recalling his time working for Len. They were heady days. As an apprentice, Alex’s team covered the business lunch shift, charged with satisfying a rowdy crowd of expectant executives. With instructions to give the diners something special without stipulating what that ‘something’ might be, the kitchen

became a playground to experiment with different dishes. Alex's speciality became pastries and desserts, offering the most potential for play. His passion for food and wine continued at his first restaurant. Moving to Melbourne, he and Cathy opened Arc Café in Rathdowne St in 1994, refurbishing an old Lebanese bakery once owned by the Smorgon family. As famous then for its Italian dining as it is now, asserting a presence in Rathdowne St as a restaurant offering modern Australian fare was bound to be a challenge. Alex’s extensive experience as a chef alongside Cathy’s extraordinary flair as creative director and restaurant manager proved a winning partnership. Leo Schofield had been familiar with Alex in Sydney, having on occasion appointed him chef for his own private functions. In Victoria, as director of the Melbourne Arts Festival, Leo was often in the media. Asked in a radio interview to name his favourite places to eat in Melbourne, his enthusiastic endorsement of Arc Café saw bookings skyrocket. It was the beginning of a successful 20-year business. BYO restaurants were a rarity in the area then, yet Arc Café encouraged diners to bring their own wines. Along with its innovative menu, the venue became popular for hosting wine clubs. Alex and Cathy are still known for bringing people together. At a commercial kitchen in Rosebud, a combination of hardworking chefs and locals, including several mums, now comprise the staff of the latest version of Arc Café in its production of wholesale tarts. Alex and Cathy treat their team the same way as their customers in never taking them for granted. Their loyalty is reciprocated. The team takes pride in the delicious tarts, always ensuring only top-quality products are released for sale. Savoury tarts include classic quiche; spinach, ricotta and caramelised onion; and chicken and leek pie, all generously filled with fresh ingredients. Sweet tarts, which can be dressed with meringues or fresh berries and which include an exemplary lemon tart – not too sweet, not too sour – have to be tried to be believed. With more than 15 varieties available from more than 35 stockists, take the opportunity to treat yourself to an Arc Café tart – the culmination of a chef’s life work. Arc Café A: Rosebud T: 5982 3500; 0400 299 012 E: aroser@arccafe.com.au W: www.arccafe.com.au

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FROM SMOKE

Stone provides a solid base for thriving business

A great pizza requires the perfect base, and thanks to Smokehouse Pizza Kitchen the perfect stone-baked pizza bases are available at plenty of quality delis and supermarket fridges right across the Mornington Peninsula.

After 15 years running the iconic Smokehouse Pizza restaurant in Sorrento, David and Elizabeth took their side hustle making stone-baked pizza bases, which at the time supplied other catering venues and a few independent grocers, to the next level. “After a fairly short period, the demand for the pizza bases grew and grew and before we knew it we were also supplying wineries, breweries, cafes and restaurants here on the Mornington Peninsula and in Melbourne,” Elizabeth said. It became time to move to larger premises when their leasing options at their original restaurant in Sorrento became unsatisfactory, so the search for the factory space for the making and baking was under way. Eventually in 2016 they moved into the Henry Wilson Drive Estate in Capel Sound, where they remain today. The New York-style thin crust stone-baked pizza bases are preservative and sugar-free and are made from 100 per cent Australian ingredients. They are also vegan, which gives them a very wide appeal. The most popular of the Smokehouse pizza bases is the 11-inch base sold in two packs. Catering packs of 20 delicious bases – also available as a sourdough – are available for cafes or restaurants to order, allowing those venues to control their costs in the knowledge they are using a top-quality local product. As David pointed out, the depth of flavour in the sourdough enhanced with EVOO, coupled with the large stone tiles in the oven, make for an ideal baking combination. David starts baking daily at 4am and Elizabeth manages the orders and the packaging. They bake to order, thus guaranteeing freshness,

and any spares get sent to Southern Peninsula Care, with which the couple have an affinity after having worked with the Streetsmart program for more than a decade in their restaurant years. “We genuinely bake to order so at the end of the week we like to ensure any extra stock gets sent into the community where it’s most needed,” David said.

A few years back the family business was particularly busy during the lockdown period and luckily for Elizabeth and David they could use and occupy some of their adult children to help. Four of their seven children were busy remote schooling, so the family worked together to do both baking and schooling. This was a win for everyone, including customers who were still able to buy the pizza bases at their local deli or supermarket to make pizzas at home during a time when everyone was cooking and making at home so much more than they ever had before. One of many great local supporters of Smokehouse Pizza Kitchen are the team at Cellar & Pantry at Red Hill, who not only stock its products but regularly use Smokehouse pizza bases to create amazing pizzas and share the recipes on their socials and in owner Dee’s popular newsletter. Once you pick up some Smokehouse stone-baked pizza bases from your local outlet, the next decision will be what to place on top. “It’s really a personal choice,” Elizabeth said, “but our customers constantly tell us they prefer to keep their toppings super-simple and fresh, allowing the flavours and texture in the base and toppings to complement each other rather than overwhelm.” Smokehouse Pizza Kitchen 1/15 Henry Wilson Drive, Capel Sound P: 0409 185 070 Smokehousekitchen.wixsite.com FB: smokehousepizzabases INSTA: smokehousepk

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Images Willow Creative

Switch to reusables

Every day more than 15,000 single-use coffee cups are thrown away on the Mornington Peninsula alone. On top of that, singleuse takeaway packaging is only used for a few minutes before it tends to end up as litter or landfill, even when it’s compostable. That’s why Boomerang Alliance is urging residents and visitors to the Peninsula to make the switch to reusable cups, water bottles and bags this summer. “Simple switches have a big impact,” said Birte Moliere from Plastic Free Places, a program managed by Boomerang Alliance and funded by Mornington Peninsula Shire. “The response from the community has been overwhelming with residents and visitors alike eager to support the reuse revolution.” With the support of Plastic Free Places, many Peninsula businesses have responded to community concern over litter by switching from single-use cups to reusables. A directory of those that actively encourage and incentivise customers to use reusables has been created at www.wastewisepeninsula.org; you can also find your nearest reusefriendly venue by scanning the QR code on the page opposite. To further encourage you, Plastic Free Places is running a competition for you to win a beautiful ceramic cup by Peninsula artist Natalie Heriot. To enter, go to @wastewisepeninsula on Facebook or Instagram and submit a photo with your reusable cup by March 1, 2024. “As a father of two young boys, litter-free beaches are very close to my heart,” said Peninsula resident Jack. “It only takes a few simple changes to get there.” A Peninsula café owner and Plastic Free Places member said: “I don’t want the packaging that I use in my business to outlive me.”

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Play your part by making

Find a BYO friendly café here

Did you know, 15,692 single-use coffee cups go to landfill on the Peninsula every day? Make the switch to BYO cups for a world of difference.

Plastic Free Places MORNINGTON PENINSULA

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MARKETS EVERY DAY

Dromana Indoor Market: 10am-5pm 80+ indoor stalls & hairdresser; 110 Nepean Highway, Dromana (down from Aldi).

EVERY WEDNESDAY Main St, Mornington: 9am-3pm between Cromwell and Albert streets.

EVERY THURSDAY High St, Hastings: 9am-1pm; over 40 stalls; everything homemade, home grown & craft. Plaza Palooza: 9am-4pm, Langwarrin Plaza, Langwarrin.

EVERY SUNDAY Bittern Community: Over 70 stalls selling new and used goods, crafts, plants, fruit and vegetables. Bittern station, Frankston-Flinders Rd, Bittern.

FIRST SATURDAY OF MONTH Red Hill Community Market: Runs September to May; 8am-1pm, 184 Arthurs Seat Road, Red Hill, www.craftmarkets.com.au/red-hill Rye Foreshore Rotary Market: Runs all year, opposite Rye Post Office at the end of Lyons St, 2257-2319 Point Nepean Rd, Rye, 7am-1pm. Lovely local market that benefits a great cause.

SECOND FRIDAY OF MONTH

‘Quality is our principal’ Our products include: Ironbark - Redgum - Charcoal - Kindling - 100% Natural Firelighters - Argentinian cooking grills - Fire Pits atmospherenow.com

P. 0418170400

Soul Night Market: 5-9pm, from December to March, Dromana Estate, 555 Old Moorooduc Rd, Tuerong; boutique street food and drink trucks, 60 handmade makers and live soul music; www.unrivalledevents.com.au/soul-night-market-dromana-estate

SECOND SATURDAY OF MONTH Crib Point Community Market: Park Rd, Crib Point; 9am-1pm; market@cpch.org.au Portsea Quarantine Station Point Nepean National Park 9am-2pm (seasonal and occasionally at twilight), www.craftmarkets.com.au/portsea Rosebud Community School: Rosebud Primary School, cnr Point Nepean & Jetty roads. Somerville Community Market: excluding January, 9am-1pm; crafts, bric-a-brac, cakes, plants and vegies; 2a Eramosa Rd West, Somerville.

SECOND SUNDAY OF MONTH Mornington Racecourse Craft: Runs November until June, Racecourse Rd 9am-2pm. Over 300 stalls with animal farm and face painting for the kids (on occasion the market is on the 3rd Sunday due to racing events or may be held at twilight), www.craftmarkets.com.au/mornington

THIRD FRIDAY OF MONTH Sunset Twilight Market Series: Runs from October to Jan, Frankston Waterfront, Pier Promenade, Frankston, 5-9pm, www.tpp.events

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eatdrinkmornpen

MARKETS

THIRD SATURDAY OF MONTH Boneo Community: 8am-noon, Cnr Boneo & Limestone Roads Emu Plains Market: 9am-2pm, Emu Plains Reserve, Balnarring Racecourse, Coolart Rd, (Seasonal and occasionally twilight) www.emuplainsmarket.com.au Pearcedale Farmers Market: 8am-1pm, Pearcedale Community Centre, Baxter-Tooradin Rd, Pearcedale

THIRD SUNDAY OF MONTH Seaford Farmers’: 8am-1pm, Broughton St Reserve, Station St, Seaford Shoreham Market: third Sunday of the month, hand grown, made and gathered and music, corner of Byrnes and Cliff Rd, 9am-1pm, www.shorehammarket.com

FOURTH SATURDAY OF MONTH Little Beauty Market: 9am-2pm, Beauty Park, Frankston (Seasonal; ocassionally twilight) www.littlebeautymarket.com.au Tootgarook Primary School: 7.30am-12.30pm

MORE Some markets are seasonal so we encourage you to check our monthly Mornington Peninsula Magazine for latest details. Food Yard Night Market: Featuring up to 12 different street food and drink trucks from around the world, free entry with onsite parking, 63A Yuilles Rd, Mornington, 5-8pm, dates vary, www.unrivalledevents/food-yard Mt Martha South Beach Market: Boutique beachside market with more than 60 of Melbourne’s most creative markers, food and drink, art, beauty, fashion, homeware, pet products and much more, free entry, Mount Martha House Lawn, 466 Esplanade, Mount Martha, 9am-2pm, dates vary, www.unrivalledevents.com.au/south-beach-market

FOURTH SUNDAY OF MONTH Mt Eliza Farmers’: Mt Eliza Village Green, 9am-1pm, excluding December

Support local, support handmade, support innovation, support love, support small business... support your local market!

EMU PLAINS MARKET, BALNARRING LITTLE BEAUTY MARKET, FRANKSTON CHECK OUT OUR WEBSITES FOR MORE DETAILS

www.eatdrinkmp.com.au

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DIRECTORY

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Name

Page

Suburb

Phone

400 Gradi

25 Main St

Address

Mornington

P: 9116 8350

Arancini 4 All

125

www.arancini4all.com.au

Mornington Peninsula P: 0450 199 837

Arc Café

164

www.arccafe.com.au

Rosebud

Arthurs Seat Eagle

795 Arthurs Seat Rd

Arthurs Seat

T: 5987 0600

Assaggini

1C Albert St

Mornington

P: 5973 5791

Atmosphere Indoor Outdoor

170

www.atmospherenow.com

Mornington Peninsula P: 0418 170 400

Balnarring Preserves

120, 142 13 Turners Rd

Balnarring

Balu’s Bakery

124

www.instagram.com/balusbakery.mornpen

Mornington Peninsula P: 0431 870 131

Bass & Flinders Distillery

106

40 Collins Rd

Dromana

P: 5987 3893

Battett Lane Sandwich Bar

175

1 Barrett Lane

Mornington

P: 5973 4313

Benton Rise Farm

150 Coolart Rd

Tuerong

P: 0451 109 177

Biscottini Café

157-159 Main St

Mornington

P: 5977 0617

Blackbird Café

2D Empire Street Mall

Mornington

P: 5976 8632

Blue Mini - Eatery, Emporium, Events

94, 174

2 Colchester Rd

Rosebud

P: 5981 2520

Bütterken Bakery

Shop 2/54 Mount Eliza Way

Mount Eliza

P: 7042 1010

Café Mercetta

115 Main St

Mornington

P: 5975 1714

Canadian Bay Hotel

35 Ranelagh Drive

Mount Eliza

P: 9775 2331

Cellar & Pantry

153

141 Shoreham Rd

Red Hill

P: 5989 2411

Ceylon Girl’s Café & Bar

16 Skye Rd

Frankston

P: 0412 383 252

Chief’s Son Distillery

25/50 Guelph St

Somerville

P: 9013 0859

Chocolat of Mornington

Shop 6/59 Barkly St

Mornington

P: 5976 4902

Cptn Jack’s

Yaringa Boat Harbour, 1 Lumeah Rd

Somerville

P: 5977 4939

Crittenden Estate

25 Harrisons Rd

Dromana

P: 5987 3800

Dairy Lane

106

27 Pier St

Dromana

P: 5987 2713

Daniel’s Run Farm

271 Coolart Rd

Tyabb

P: 0428 104 826

Devilbend Farm Beer

990 Stumpy Gully Rd

Tuerong

P: 5979 8462

Dromana Estate

555 Old Moorooduc Rd

Tuerong

P:0420 628 085

Eddies Organic Cider

160

www.eddiescider.com.au

Mornington Peninsula eddiescider@gmail.com

Elements Eatery

100 Besgrove St

Rosebud

P: 0417 941 879

P: 5982 6020

Elevate Wine Tours

172

Mornington Peninsula P: 0402 005 002

Emu Plains Market

171

www.emuplainsmarket.com.au

Balnarring

Flinders General Store

141

48 Cook St

Flinders

P: 5989 0207

eatdrinkmornpen

Name

Page

Address

Suburb

Phone

Flourish Cafe

44 Norman Ave

Frankston South

P: 9787 8489; 0425 753 152

Fontalina

136

Shop 8 Tulum Village, Russell St

Balnarring

P. 5983 1830

Frankston Arts Centre

175

27-37 Davey St

Frankston

P: 9784 1965

Frankston Brewhouse

10 New St

Frankston

P: 9001 0010

Hawkes Farm

107

661 Boneo Rd

Boneo

P: 5988 6785

Hickinbotham of Dromana

194 Nepean Highway

Dromana

P: 5981 0355

Horribly Healthy

1/1071 Frankston-Flinders Rd

Somerville

P: 0435 769 396

Hotel Lona

473 Nepean Highway

Frankston

P: 9123 0286

Iron River Bar and Grill

435-437 Nepean Highway

Frankston

P: 8765 2498

Island Pasta Company

124

www.islandpasta.com.au

Mornington Peninsula P: 0435 269 175

ItsaBurger

100

897 Point Nepean Rd

Rosebud

P: 5982 1675

ItsaBurger

100

Karingal Hub, 330 Cranbourne Rd

Frankston

P: 9776 6926

Jackalope, Mornington Peninsula

158

166 Balnarring Rd

Merricks North

P: 5931 2500

Jetty Road Brewery

12-14 Brasser Ave

Dromana

P: 5987 2754

La Onda Latin Mex

105

171 Point Nepean Rd

Dromana

P: 5904 7632

Lancemore Lindenderry Red Hill

152

142 Arthurs Seat Rd

Red Hill

P: 5989 2933

Laneway Espresso

167 Point Nepean Rd

Dromana

P: 5981 4624

Le Bouchon

143

10 Russell St

Balnarring

P: 5983 2012

Le Capucin

119

3770 Point Nepean Rd

Portsea

P: 5984 3243

Le Feu Mornington

10 Blake St

Mornington

P: 0481 994 997

Little Beauty Market

171

www.littlebeautymarket.com.au

Frankston

Little River Coffeehouse

435-437 Nepean Highway

Main Ridge Cattle

126

Main Ridge

Main Ridge Dairy

159, 173 289-295 Main Creek Rd

Main Ridge

Main Street Market

170

www.mainstreetmornington.com.au

Mornington

Frankston

P: 0432 171 319 P: 5989 6622

Mantons Creek Cellar Door

150

240 Tucks Rd

Shoreham

P: 0492 216 552

Mitch & Co

139

1552 Frankston-Flinders Rd

Tyabb

P: 5977 3201

Mornington Peninsula Produce

130

www.mpproduce.com.au

Mornington Peninsula

Mornington Peninsula Shire Best Bites

177

www.mpbusiness.com.au/bestbites

Mornington Peninsula

Mornington Peninsula Wine

162

www.mpwine.com.au

Mornington Peninsula P: 5989 2377

Mount Eliza Farmers’ Market

171

www.mtelizafarmersmarket.com.au

Mount Eliza

Mr Frankie

48 Norman Ave

Frankston South

P: 8752 3149

A UNIQUE EXPERIENCE

We are an Artisan Free Range Butchery specialising in Chicken, Pork, Grass Fed Beef, Award Winning Smallgoods & Sausages

P: 5910 4773

52 Mount Eliza Way, Mount Eliza

Enjoy the European feel inside Billies, Main Ridge Dairy’s cheese and wine tasting room and providore, overlooking paddocks of dairy goats and the Australian bush. Prefer to be outside, then head to ‘The Dairy Deck’ for a paddock to plate experience like no other on the Mornington Peninsula. End of year parties • Milestone Events • Get Togethers Ask our friendly team today. 289-295 Main Creek Rd, Main Ridge Enquiries: billies@mainridgedairy.com.au

173 )

DIRECTORY

Name

Page

Address

Phone

Mr Jackson

1/45 Main St

Mornington

P: 5909 8815

Mt. Terrasse

Shop 2/87 Mount Eliza Way

Mount Eliza

www.mtterrasse.com.au

Mubble

116

69 Ocean Beach Rd

Sorrento

P: 5984 4944

Mubble

116

2393 Point Nepean Rd

Rye

P: 5984 4944

Mumma Made

107, 110 30 Manna St

Dromana

P: 0409 190 271

Mushroom Forestry

www.mushroomforestry.com.au

Tyabb

P: 0484 271 422

Nature Café Bar

1-3 Thompson St

Frankston

P: 9781 5183

Oak Barrels Australia

174

info@oakbarrelsaustralia.com.au

Mornington Peninsula

One Pear Tree

372 Nepean Highway

Frankston

P: 9781 0077

Ordain Bistro & Bar

8 Station St

Seaford

P: 8712 3396

Pebbles Restaurant at Peppers Moonah Links Resort 118 55 Peter Thomson Drive

Fingal

P. 5988 2000

Peninsula Beverage Co. Mornington

42 Main St

Mornington

P: 5977 0515

Peninsula Beverage Co. Red Hill

1/1012 Mornington-Flinders Rd

Red Hill

P: 5989 2046

Penni Ave Distillery

117

2/43 Peninsula Ave

Rye

www.penniave.com.au

Pika Sushi

2/139 Main St

Mornington

P: 0466 649 925

Prodigal Coffee Roasters

138

18/5 Speedwell St

Somerville

Prodigal Coffee Roasters Café

138

1549 Frankston-Flinders Rd

Tyabb

P: 0452 263 912

Provincia Food Store

3-5/154 Marine Drive

Safety Beach

P: 5981 4441

Pt. Leo Estate

155

3649 Frankston-Flinders Rd

Merricks

P: 5989 9011

Quattro at The Epicurean Mantons Creek 151

240 Tucks Rd

Shoreham

P: 5989 6222

Rahona Valley

104

3/48 Collins Rd

Dromana

P: 0417 323 765

Red Gum BBQ

156

87 Arthurs Seat Rd

Red Hil

P: 5989 3156

Red Hill Truffles

160

235 Arthurs Seat Rd

Red Hill

P: 0417 190 193

Revolution Coffee Roasters

42, 52

5/5 Speedwell St

Somerville

P: 1800 844 955

Rocky Creek Strawberry Farm

154

244 Shands Rd

Main Ridge

P. 5955 3500

Round About Café

1/19 Shaxton Circle

Frankston

P. 9785 6091

Smokehouse Pizza Kitchen

166

Rosebud

Smokers Butchery

173

52 Mount Eliza Way

Mount Eliza

P: 5910 4773

Somerville Egg Farm

62, 128

Cnr Eramosa Rd West & Binnak Way

Moorooduc

P: 5977 5405

Southern Seagreens

28 Collins Rd

Dromana

Squires Loft

104 Main St

Mornington

P: 5976 8482

Steamin’ Mugs

140

24 High St

Hastings

P: 5932 5642

Refurbished barrels to a whole new level Toasted or charred to your requirements Distilleries & Wineries info@oakbarrelsaustralia.com.au

( 174

Suburb

www.southernseagreens.com

Events | Weddings | Catering | Conferences Open daily 8am - 3pm 2 Colchester Rd, Rosebud | P. 03 5981 2520 www.bluemini.com.au eatdrinkmornpen

PENNI AVE DISTILLERY

ELEMENTS EATERY, image willow creative

Name

Page

Suburb

Phone

T’Gallant Vineyard

157

1385 Mornington-Flinders Rd

Address

Main Ridge

P: 5989 6188

Ten Minutes by Tractor

161

1333 Mornington-Flinders Rd

Main Ridge

P: 5989 6455

That Spirited Lot Distillers

26, 44

Unit 4/42 Hartnett Drive

Seaford

P: 0405 022 369

The Brew Truck

172

www.thebrewtruck.com.au

Mornington Peninsula P: 0421 149 133

The Continental Sorrento

114

1-21 Ocean Beach Rd

Sorrento

P: 5935 1200

The Epicurean Red Hill

148

165 Shoreham Rd

Red Hill South

P: 5989 4000

The Hop Shop

26 Playne St

Frankston

P: 0405 137 969

The Laughing Lark Café

1/16 Clyde Street Mall

Frankston

P: 0451 642 859

The Milbri

1183 Point Nepean Rd

Rosebud

P: 5982 3901

The Peel Thing

108

1/7 Thomson Tce

Dromana

P: 0411 703 295

The Somers General

137

2 The Boulevard

Somers

P: 0438 508 518

Torello Farm

102

410 White Hill Rd

Dromana

P: 5981 0335

Treand at Baxter Valley Estate

165 Baxter-Tooradin Rd

Baxter

P: 5977 9969

Tres Mexican

132 Nepean Highway

Seaford

P: 9785 3010

Tully’s Corner

630 Moorooduc Highway (cnr Wooralla Dve) Mornington

P: 5978 8715

Veraison

101

1893 Pt Nepean Rd

Tootgarook

P: 5985 8888

Via Battisti

26 Lochiel Ave

Mount Martha

P: 5974 4999

Viand Fare Catering

www.viandfarecatering.com.au

Mornington Peninsula P: 0439 352 242

Wildgrain

1 Blamey Place

Mornington

P: 5902 8661

Yo My Goodness

54 Main St

Mornington

P: 5977 2588

Zambrero Mornington

1/72 Yuilles Rd

Mornington

P: 0455 048 903

Zambrero Mornington

45 Main St

Mornington

P: 0484 540 304

Barrett Lane Sandwich Bar Mornington Mornington’s Own Sandwich Bar Sandwiches & Coffee to Go 1 Barrett Lane, Mornington | P. 59734313 Tues-Sat 8am-2:30pm www.eatdrinkmp.com.au

175 )

DIRECTORY

Name

Page

Address

Suburb

Phone

other Atmosphere Indoor Outdoor

170

Elevate Wine Tours

172

www.atmospherenow.com

Mornington Peninsula P: 0402 005 002

Mornington Peninsula P: 0418 170 400

Emu Plains Market

171

www.emuplainsmarket.com.au

Balnarring

Frankston Arts Centre

175

27-37 Davey St

Frankston

Little Beauty Market

171

www.littlebeautymarket.com.au

Main Ridge Cattle

126

Main Ridge

Main Street Market

170

www.mainstreetmornington.com.au

Mornington

Mornington Peninsula Shire Best Bites

177

www.mpbusiness.com.au/bestbites

Mornington Peninsula

Mount Eliza Farmers’ Market

171

www.mtelizafarmersmarket.com.au

Mount Eliza

Oak Barrels Australia

174

info@oakbarrelsaustralia.com.au

Mornington Peninsula

Viand Fare Catering

www.viandfarecatering.com.au

Mornington Peninsula P: 0439 352 242

P: 9784 1965

Frankston

produce & farmgates

( 176

Arancini 4 All

125

www.arancini4all.com.au

Mornington Peninsula P: 0450 199 837

Arc Café

164

www.arccafe.com.au

Rosebud

Balnarring Preserves

120, 142 13 Turners Rd

Balnarring

Balu’s Bakery

124

www.instagram.com/balusbakery.mornpen

Mornington Peninsula P: 0431 870 131

Benton Rise Farm

150 Coolart Rd

Tuerong

P: 0451 109 177

Bütterken Bakery

Shop 2/54 Mount Eliza Way

Mount Eliza

P: 7042 1010

Cellar & Pantry

153

141 Shoreham Rd

Red Hill

P: 5989 2411

Chocolat of Mornington

Shop 6/59 Barkly St

Mornington

P: 5976 4902

Dairy Lane

106

27 Pier St

Dromana

P: 5987 2713

Daniel’s Run Farm

271 Coolart Rd

Tyabb

P: 0428 104 826

Flinders General Store

141

48 Cook St

Flinders

P: 5989 0207

Hawkes Farm

107

661 Boneo Rd

Boneo

P: 5988 6785

Horribly Healthy

1/1071 Frankston-Flinders Rd

Somerville

P: 0435 769 396

Island Pasta Company

124

www.islandpasta.com.au

Mornington Peninsula P: 0435 269 175

Jackalope, Mornington Peninsula

158

166 Balnarring Rd

Merricks North

P: 5931 2500

Main Ridge Dairy

159, 173 289-295 Main Creek Rd

Main Ridge

P: 5989 6622

Mornington Peninsula Produce

130

Mornington Peninsula

Mumma Made

107, 110 30 Manna St

Dromana

P: 0409 190 271

Mushroom Forestry

www.mushroomforestry.com.au

Tyabb

P: 0484 271 422

Prodigal Coffee Roasters

138

18/5 Speedwell St

Somerville

Provincia Food Store

3-5/154 Marine Drive

Safety Beach

P: 5981 4441

Red Hill Truffles

160

235 Arthurs Seat Rd

Red Hill

P: 0417 190 193

Revolution Coffee Roasters

42, 52

5/5 Speedwell St

Somerville

P: 1800 844 955

Rocky Creek Strawberry Farm

154

244 Shands Rd

Main Ridge

P. 5955 3500

Smokehouse Pizza Kitchen

166

Rosebud

Smokers Butchery

173

52 Mount Eliza Way

Mount Eliza

Somerville Egg Farm

62, 128

Cnr Eramosa Rd West & Binnak Way

Moorooduc

Southern Seagreens

28 Collins Rd

Dromana

www.mpproduce.com.au

P: 0417 941 879

P: 5910 4773 P: 5977 5405 www.southernseagreens.com

The Peel Thing

108

1/7 Thomson Tce

Dromana

P: 0411 703 295

The Somers General

137

2 The Boulevard

Somers

P: 0438 508 518

Torello Farm

102

410 White Hill Rd

Dromana

P: 5981 0335

Tully’s Corner

630 Moorooduc Highway (cnr Wooralla Dve) Mornington

P: 5978 8715 eatdrinkmornpen

Your Best Bites directory has been served

The 2023 Best Bites directory lists dozens of local food businesses achieving more than 95% in their food safety assessment and delivering across one or more of the Best Bites areas of excellence.

These businesses are recognised for their commitment to food safety, promoting healthy eating, practicing sustainability, and ensuring access and inclusion for all.

Discover our Best Bites food businesses in our online directory: mpbusiness.com.au/bestbites

Scan this QR code to visit our directory!

177 )

DIRECTORY

wine spirits cider & beer

Name

Page

Bass & Flinders Distillery

106

Chief’s Son Distillery

Crittenden Estate Devilbend Farm Beer

Address

Suburb

Phone

40 Collins Rd

Dromana

P: 5987 3893

25/50 Guelph St

Somerville

P: 9013 0859

25 Harrisons Rd

Dromana

P: 5987 3800

990 Stumpy Gully Rd

Tuerong

P: 5979 8462

Dromana Estate

555 Old Moorooduc Rd

Tuerong

P:0420 628 085

Eddies Organic Cider

160

www.eddiescider.com.au

Mornington Peninsula

eddiescider@gmail.com

Frankston Brewhouse

10 New St

Frankston

P: 9001 0010

Hickinbotham of Dromana

194 Nepean Highway

Dromana

P: 5981 0355

Jetty Road Brewery

12-14 Brasser Ave

Dromana

P: 5987 2754

Lancemore Lindenderry Red Hill

152

142 Arthurs Seat Rd

Red Hill

P: 5989 2933

Mantons Creek Cellar Door

150

240 Tucks Rd

Shoreham

P: 0492 216 552

Mornington Peninsula Wine

162

www.mpwine.com.au

Mornington Peninsula

P: 5989 2377

Peninsula Beverage Co. Mornington

42 Main St

Mornington

P: 5977 0515

Peninsula Beverage Co. Red Hill

1/1012 Mornington-Flinders Rd

Red Hill

P: 5989 2046

Penni Ave Distillery

117

2/43 Peninsula Ave

Rye

www.penniave.com.au

Pt. Leo Estate

155

3649 Frankston-Flinders Rd

Merricks

P: 5989 9011

Rahona Valley

104

3/48 Collins Rd

Dromana

P: 0417 323 765

T’Gallant Vineyard

157

1385 Mornington-Flinders Rd

Main Ridge

P: 5989 6188

Ten Minutes by Tractor

161

1333 Mornington-Flinders Rd

Main Ridge

P: 5989 6455

That Spirited Lot Distillers

26, 44

Unit 4/42 Hartnett Drive

Seaford

P: 0405 022 369

The Brew Truck

172

www.thebrewtruck.com.au

Mornington Peninsula

P: 0421 149 133

The Hop Shop

26 Playne St

Frankston

P: 0405 137 969

Treand at Baxter Valley Estate

165 Baxter-Tooradin Rd

Baxter

P: 5977 9969

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eatdrinkmornpen

CPTN JACK’S, YARINGA BOAT HARBOUR P: 79

the foodies’ guide to the peninsula

The Mornington Peninsula is a mecca for foodies, and Eat.Drink Mornington Peninsula is your complete guide. From restaurants, cafes and farmgates to wineries, breweries, cideries and distilleries, we showcase more than 120 businesses dedicated to all things delicious.

Via Battisti P: 61, photo Naturalight Photography

Follow our Wine Touring Map and Farmgate and Produce Map and seek them all out. Try recipes that celebrate the seasons, and meet the wonderful market gardeners, fishers, farmers, chefs, brewers and all the producers who have created this gastronomic paradise. It’s time to Eat.Drink and enjoy all the Peninsula has to offer. Volume 6, 2024 RRP inc gst AUS $20.00

Eat.Drink Mornington Peninsula 2024

Articles inside

Connection to Country resonates with Peninsula wine producers

Switch to reusables

FROM SMOKE - Stone provides a solid base for thriving business

FROM OVEN - Alex’s tarts are a work of Arc

Phillippa’s Flinders and beyond

Where the milliner hangs her hat

FROM FIELD - Bring the family for a cracking day out

FROM PADDOCK - Small producers having a big impact

THE PENINSULA’S FINEST - Peninsula’s producers are making their mark

FROM POT - Preserving the flavours of the past

FROM TREE - Louise is determined to not waste a tradition

FROM AIR - Waste not, want not

Baking with kindness

PENINSULA MADE Produce paradise for master chefs and home cooks

FROM VAT - Embracing the spirit of change for a better world

FROM BEAN Doing good business with good people

FROM THE DARK - Fabulous local fungi

FROM EARTH - Heirloom tomatoes run rings around the rest

THE SEASONS four recipes that celebrate the best of our produce

FROM SEA - Get by with a little kelp

From the producers to the consumers, this ones for you